Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • Drain pineapple, reserving juice. Set pineapple and juice aside.

  • 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.

  • 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.

  • 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.

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


Oxmoor House Homestyle Recipes