CHEF JEFF — ONE BYTE AT A TIME: Pineapple Ice Cream

Indulge yourself in this frozen treat without a long line.

Pineapple Ice Cream

1 12-ounce can frozen pineapple juice concentrate

2 cups heavy cream

½ cup water

½ cup granulated sugar

Combine ingredients in medium bowl; stir until sugar is dissolved. Let stand for 2 to 3 minutes then stir again to make sure sugar is completely dissolved. Scrape mixture into shallow pan, cover, freeze. Break frozen mixture into small chunks with fork then place in food processor or blender until smooth. If some of frozen chunks are stubborn, continue processing; extra processing makes ice cream smoother, creamier. Serve immediately as slushy spoon drink or scrape into container, refreeze until firm enough to scoop, at least 3 hours. If ice cream freezes solid, let it soften in refrigerator for 15 minutes or longer, or carefully soften it in microwave on defrost setting a few seconds at a time. For best flavor, texture, serve within 3 days.

Yield: About 1 quart.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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