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Pineapple peach ice cream
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Ingredients
Directions
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Puree the pineapple with the peaches or nectarines.
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Boil 75 ml of water with 75 grams of sugar and the juice of 1 lime in 2-3 minutes to a syrup and allow to cool slightly.
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Mix the syrup and possibly 1 tablespoon chopped fresh basil through the fruit puree.
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Spoon the mixture into ice lolly pops or small plastic containers or cups. Cover it with cling film and stick a stick or long spoon through it into the fruit puree. No cling film. Then prick the sticks in after 1.5 hours of freezing. Freeze the ice creams for a total of 3-4 hours.
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Nutrition
140Calories
Sodium0% DV0g
Fat0% DV0g
Protein2% DV1g
Carbs11% DV33g
Fiber0% DV0g
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