Nieve de garrafa

Method

1. 1 Blend the pineapple with sugar and lemon juice, then strain through a sieve and refrigerate for 2 hours.
2. 2 Pour the mixture into a metal container and place the container in an ice chest sprinkled with coarse salt.
3. 3 Coarse salt lowers the temperature of ice to below zero degrees Celsius; that's the principle behind making ice cream without a machine.
4. 4 Rotate the metal box continuously by hand for 30 minutes.
5. 5 Every 5 minutes, use a spoon to scrape the cream that has set on the sides of the container toward the center.
6. 6 Smoothing the ice cream evenly along the sides of the container is the key technique; skipping this step will result in large ice crystals.