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Pineapple & Ginger Ice Cream
By Melissa's Corporate Chefs


1/2 small Organic Pineapple peeled cored and cut into chunks (reserve liquid)
4 tablespoons Rice Wine or Dry Sherry
2 1/2 cups Vanilla Ice Cream
1 ounces Crystallized Ginger chopped


Mix the pineapple juice and rice wine or sherry in a bowl. Add the pineapple chunks and set aside for 10 minutes. Beat the ice cream in a serving bowl until slightly softened. Gently fold in the pineapple chunks and crystallized ginger until well mixed.

Serve at once.