Here I've made a refreshing pineapple ice cream, rolled it into balls with the aid of a melon baller and dipped them in chocolate to create a frozen version of the classic confectionery.

Ingredients

• 300 grams (about ½) fresh pineapple
• ½ cup sugar
• 2 cups basic ice cream custard, chilled (see recipe on our website)
• 200 grams chocolate, chopped

Method

1. Puree half the pineapple in a food processor, place in a saucepan with the sugar and stir over a low heat until the sugar has melted. Simmer for 2 minutes. Dice the remaining pineapple very finely, add to the saucepan and continue to simmer for a further 6-8 minutes until thick. Cool and chill.
2. Stir the pineapple into the custard and freeze (see below for freezing instructions). Freeze overnight to ensure the ice cream is firm to serve.
3. Warm the chocolate in the microwave or in a double saucepan until the chopped pieces are almost all softened. Remove and stir until the chocolate is completely melted. Allow to cool - the chocolate must be smooth and runny but not warm, lest it melt the ice cream.
4. Line two trays that will fit in the freezer with baking paper. Use a melon baller to roll small amounts of pineapple ice cream into balls and place on one prepared tray. Return to the freezer to keep frozen.
5. Take 10 or so balls from the freezer at one time and dip into the chocolate, placing them on the second tray and returning quickly to the freezer. Repeat with more ice cream balls and chocolate.
6. Once coated and frozen, keep the balls in an airtight container in the freezer. Use within one week. Serve with Chocolate Mud Ice Cream Balls if wished.
7. How to freeze
8. By machine: Have the mixture well-chilled and prepare the machine according to the instructions. The mixture to be frozen needs to go into an ice-cold machine so that it can freeze quickly for the end product to be really smooth. Churning is complete once the mixer blades stop stirring due to the firmness of the iced mixture. Transfer quickly to a lidded, ice-cold freezer-proof container. If you have made a large amount, consider freezing in two or three small containers.
9. By hand: Place chilled mixture into a shallow container to help the crystals form quickly on the surface. When a layer of ice crystals form on the surface, transfer to an electric mixer and beat well with the whisk attachment until the crystals are well mixed in. (Or use a balloon whisk and a well-chilled bowl and whisk vigorously by hand). Return to the freezer and repeat this process as often as it takes to get a smooth iced product. Recipes often state "every four hours" but this is a guide only as the more whisking and the faster the process, the smoother the ice cream or sorbet will be.

Cooks Tips

- Don't try to coat too many ice cream balls at once, or they will soften too quickly before being coated. - Should the chocolate become too cold to coat the balls, warm it in the microwave a little.