Yield
8 servings

How to Make It

Step 1

Drain pineapple, reserving juice. Set pineapple and juice aside.

Step 2

Combine egg yolks and salt in top of a double boiler; add reserved pineapple juice, 1/2 cup sugar, and lemon juice, stirring well with a metal spoon. Place over boiling water and cook, stirring constantly, until mixture thickens and coats the spoon. Remove from heat, and stir in crushed pineapple. Cool to room temperature.

Step 3

Beat egg whites (at room temperature) in a large mixing bowl until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold cooled pineapple mixture and whipped cream into beaten egg whites.

Step 4

Lightly butter two 2-cup metal ice trays (with dividers removed). Sprinkle the bottom and sides with vanilla wafer crumbs, reserving a small amount of crumbs for garnish. Spoon pineapple mixture evenly into each tray; sprinkle reserved vanilla wafer crumbs over top. Freeze overnight.

Step 5

Let each tray stand at room temperature 5 minutes. Slice and serve on chilled dessert dishes; serve immediately.

Oxmoor House Homestyle Recipes

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