Spicy Pineapple Frozen Yoghurt
A fruity, fresh and nicely spicy frozen yoghurt guaranteed to delight even the most jaded of tastebuds, courtesy of a recipe by Melanie Zanin
  • 1 large fresh pineapple OR 1 tin can pineapple, preferably in juice rather than syrup (approx. 340 gram of fruit)
  • 100 ml (about 2/5 cup) pineapple juice (= what you should be able to get with the tin can, if using)
  • 2 teaspoons grated ginger
  • 100 gram sugar
  • 1 tablespoon vanilla sugar
  • grated peel of 1 lemon
  • 600 ml (2½ cups) yoghurt (about 2 % fat)
  • Optional: Dried chile pepper flakes (to sprinkle on as topping)
  • Optional: about 125 ml (about ½ cup) of aquafaba meringue OR Italian meringue OR a whipped egg white with 1 tablespoon of sugar
  1. Peel and cut the pineapple in small pieces. If you are using canned pineapples, put the pieces in a sieve (collect the juice for later) to drain a little.
  2. Put the pineapple chunks in a saucepan together with the grated ginger, the zest of the lemon, the sugar and the vanilla sugar, and the pineapple juice.
  3. Bring to a boil, then reduce the heat and let stew for about 15 minutes.
  4. Let the mixture cool down, then churn it to a purée with a handheld blender or similar.
  5. Once cool, or preferably cold, mix the purée with the yoghurt.
  6. Churn in your ice cream machine, or still-freeze using your ordinary freezer.
  7. Optional: When the frozen yoghurt has stabilised but before the churning is over, add the aquafaba/Italian meringue/whipped egg white with sugar. Let the churning finish.
  8. Enjoy fresh - optionally with a sprinkle of dried chile flakes as topping - or save for later in your freezer, inside a freezer-safe box, preferably covered with plastic film.
Due to the limited fat and relatively low sugar content, this frozen yoghurt is best enjoyed quite soon after churning. If left in the freezer for several hours or over night, it will freeze very hard (although the addition of aquafaba meringue/Italian meringue/whipped egg white+sugar is bound to make it somewhat easier to cut). If you want to keep the recipe low-fat (you could otherwise use a significantly fattier type of yoghurt than the recipe prescribes, possibly even mixing in some cream), you should count on starting defrosting well in advance of serving, or give your tasty chunks of now deep-frozen yoghurt a spin in the microwave oven (about 5-10 seconds or so should make quite a difference).
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2017/02/spicy-pineapple-frozen-yoghurt/