Pineapple Fruit Boats

Method

1. Sprinkle bananas, apples and pears with fresh lemon juice.
2. Cut the pineapple in half. Using a curved serrated knife, hollow out each pineapple half, leaving 1/2″ shell. Set aside the shells and reserve all juice, (however, discard the core).
3. Cut pineapple into 1/4″ cubes and transfer to large bowl along with all other sliced fruit.
4. Mix through the pineapple juice and orange juice then spoon fruit mixture into pineapple shells and top with the ice cream
5. Top with the ice cream and serve immediately.

For ice cream:

1. Using an electric beater on medium to high speed, whip the cream, powdered sugar and vanilla extract in a large bowl until soft peaks form. Keep a close eye on it as you don’t won’t to overbeat it.
2. Add the ice to a blender or food processor with steel blade, blitz on high for a few seconds until ice is crushed and resembles a snow like consistency.
3. Gradually fold in the crushed ice until mixture is consistency of ice cream, then fold in nuts.

Recipe note: Be sure all fruit is cold before using. This recipe works best using refrigerated produce. The cream will also whip better if it is cold.