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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let’s prepare the pineapple for the ice cream.

  • First, cut off the top of the pineapple, removing the crown.

  • Cut a thin slice about a quarter inch thick to use as a garnish.

  • Cut it in half, stack the pieces

  • and cut them into small triangular pieces.

  • Place the pointed nail into the core,

  • adjust the outer blade to the skin and press the cutter into the pineapple.

  • Turn the cutter clockwise and make a shallow circular cut.

  • Cut a pineapple slice about a half inch thick

  • and remove the core and the skin.

  • Repeat the process and cut out the rest of the pineapple rings.

  • Stack three pineapple rings on top of each other and cut the rings into 8 equal pieces.

  • Place the pineapple pieces into a freezer bag and freeze them completely.

  • Let’s make the ice cream.

  • Place the frozen pineapple into a food processor.

  • Add the sugar,

  • lemon juice

  • and whipping cream

  • and cover with a lid.

  • Pulse several times, crushing the pineapple pieces.

  • Now, turn on the processor.

  • When the mixture is blended, turn it off and remove the lid.

  • Scrape off the ice cream from the side of the work bowl and gather it to the center.

  • This will help reduce the lumps in the ice cream.

  • Turn on the processor again and blend until it is completely smooth.

  • Scoop the ice cream with an ice cream scoop

  • and place into a chilled dessert bowl.

  • Garnish with the pineapple slice and now, it’s done.

  • Adding the lemon juice to the whipping cream will bring out the flavor of the ice cream.

  • For those who are concerned about calories,

  • substitute yogurt for whipping cream.

  • This will make it a little more healthy and refreshing as well.

  • Store seasonal fruits in the freezer

  • so that you can enjoy the ice cream all year round.

  • Good luck in the kitchen!

Hi, I'm Francis,

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