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Pineapple and basil mascarpone ice cream with pine nut craquelin

  • Makes 2 litres
Pineapple and basil mascarpone ice cream with pine nut craquelin

Fresh flavours for a chilled summer dessert. The pineapple and basil makes a wonderful combination – do try it.


  • about 600 grams pineapple (½ fresh pineapple)
  • 12 medium basil leaves
  • 4 eggs
  • ¾ cup caster sugar
  • 500 grams mascarpone (or use cream cheese)

Pinenut craquelin

  • 2 tablespoons flour
  • 1¾ cups caster sugar
  • 100 grams butter, melted
  • ¾ cup nuts, use pinenuts or chopped flaked almonds
  • grated rind 2 limes
  • 1-2 tablespoons lime juice


  1. Peel and core the pineapple and puree in a blender or food processor with the basil until smooth. You should have about 1¾ - 2 cups.
  2. In a large bowl beat the eggs and sugar until they are very light and fluffy.
  3. Beat in the mascarpone or cream cheese until the mixture is thick. Fold in the pineapple puree.
  4. Transfer to an 8-cup capacity lidded, freezer-poof container and freeze for at least four hours until firm.
  5. Serve with fresh fruit and a Pinenut Craquelin.

Pine nut craquelin

  1. Sift the flour and sugar into a bowl.
  2. With your hands, rub in the cooled, melted butter, pine nuts, lime rind and sufficent juice so that the mixture is like wet sand.
  3. Place tablespoons of the craquelin mixture into neat piles on a baking paper-lined tray, allowing plenty of room for spreading.
  4. Bake at 200ºC for 8-10 minutes until the wafers are transparent and a little darker around the rim.
  5. Remove the tray from the oven and place it on a cold wet cloth which will help stop the craquelin cooking. Once the wafers are firm, transfer them to an airtight container.

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