Fruit Ice Cream
- 500 500 Grams Fruit Puree (Pineapple, strawberries, etc.)
- 1 Lemon Juice
- 500 500 Grams Sugar
- 1/2 1/2 Liter Water
Stir the sugar in water and boil with small to medium heat. Skim the foam throughout the process. When the foaming stops, the purified sugar is ready to be used once it has cooled down.
Stir all the ingredients together and put into refrigerator (fast freezing compartment). Chill 2-3 hours and stir every 30 minutes to achieve a creamy consistency.
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