Preparation:
1. In a large saucepan, combine fruit, sugar and curacao.
2. Bring to a boil over moderate heat, stirring until sugar dissolves.
3. Simmer for approximately five minutes.
4. Strain into a bowl, reserving pineapple solids.
5. Temper ice cream in the refrigerator until slightly softened.
6. Add pineapple and stir to combine completely.
7. Return to freezer for two hours; stir again.
8. Freeze until completely firm.
9. Ice cream will keep approximately one week.
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