Frozen Pineapple Cream Parfait

Ingredients

• 1 ripe pineapple, peeled and shredded
• 1 cup sugar (for macerating)
• 3/4 cup sugar (for syrup)
• 4 egg yolks, well beaten
• 2 tablespoons lemon juice
• 2 cups heavy cream, whipped to stiff peaks

Method

1. 1 Shred the pineapple and toss with 1 cup sugar. Let stand for several hours, then drain off 1 cup of the juice.
2. 2 Boil the drained pineapple juice with 3/4 cup sugar for 10 minutes. Slowly whisk this syrup into the beaten egg yolks.
3. 3 Cook the mixture in a double boiler, stirring constantly, until it coats the back of a spoon. Remove from heat and beat until cool.
4. 4 Stir in lemon juice, then gently fold in the whipped cream. Pack the mixture into a mold, cover tightly, and freeze with ice and salt for 4 hours.