Fruit Ice Cream

500 g Fruit puree (pineapple; strawberries; whatever you like)
1/2 l Purified sugar
1 Lemon; juice of
400 -(up to)
500 g Cream

Purified Sugar
1 1/2 kg Sugar
1/2 l Water

Stir all the ingredients together and put into refrigerator (fast freezing compartment). Chill 2-3 hours and stir every 30 minutes to achieve a creamy consistency.

Purified Sugar: Stir sugar into water and boil with small to medium heat. Skim the foam throughout the process. When the foaming stops, the purified sugar is ready to be used once it has cooled down.

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