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Parve
Medium
4 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
This ice cream is beautiful on its own, served with a strawberry sauce, or even with a couple of ladyfingers. But I love serving it on a piece of grilled pineapple, so you have the delicious contrast of hot and cold.
1 package Gefen Lemon Jell Dessert or other lemon-flavored jello
1 cup sugar
1 cup boiling water
1 cup pineapple juice
1 (20-ounce/550-gram) can crushed pineapple
parve whipping cream
1 can pineapple rings or 1 pineapple, peeled, cored, and sliced into rings or spears
2 tablespoons Haddar Brown Sugar
Dissolve jello and sugar in the water; add the pineapple juice and freeze overnight in a container or a 9- x 13-inch pan.
The next day, thaw the ices for about 15 minutes, until you can break it up.
Whip up the whipping cream and mix with the pineapple mixture in a mixer or food processor until smooth and creamy. Refreeze until use.
Brush the tops of the pineapple rings with the brown sugar.
Grill in a grill pan, 5 minutes on each side, or place under broiler for 2 minutes on each side.
Defrost the ices for about five minutes, scoop out, and serve on top of the grilled pineapple.
Photography by Menachem Edelman.
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