Pineapple ice cream and vokda thermomix

Cut the top of the pineapple. Empty it carefully not to break the crust and set aside face down in the freezer. Put all the pulp extracted in the rack to drain.

Put sugar in the glass and pulverize 15 sec / vel 10. Remove from the cup and set aside.

Place the butterfly in the blades. Put in the glass clear and stir 3 min / 37 ° C / vel 3. Remove butterfly, put the egg whites in a large reserve bowl.

Place the butterfly in the blades. Put in the cup cream, sugar and reserved, unprogrammed time, beat VEL 3.5 until creamy whipped but paying attention to avoid excessive beating. Remove the butterfly and put the cream in the bowl with clear mounted. Mix lightly with the spatula and set aside.

Put in the glass pulp reserved pineapple (remove the central hard part), vodka and crushes 30 ser / vel 8. Mix gently with the cream and the clear reserved until a homogeneous texture. Fill crust pineapple mixture and reserve in the freezer for a minimum of 8 hours before serving.