Soft pineapple ice cream

Ingredients:

• 1 packet (4 g) of dry pineapple drink mix (such as Kool-Aid)
• 0.5 cup granulated sugar
• 1 tablespoon dry pineapple jelly mix (such as Jell-O Island Pineapple)
• 1 can (566 g) of canned pineapple chunks in syrup

Preparation:

1. In a small saucepan, bring 1 cup of water to a boil over high heat. Remove from heat and stir in the pineapple drink mix, sugar, and jello mixture until completely dissolved. Pour into a medium bowl set over a larger bowl of ice water and let sit until cool, about 5 minutes.
2. In a food processor or blender, puree the pineapple chunks with the syrup until smooth, about 2 minutes. Strain through a fine-mesh sieve, pressing the pineapple pulp with a spatula (discard any remaining pulp). Stir the strained liquid into the gelatin mixture.
3. Pour the pineapple-gelatin mixture into an ice cream maker and freeze according to the manufacturer's instructions until the consistency of soft-serve ice cream, 1 to 1 1/2 hours (stop the ice cream maker halfway through the cycle and scrape down the sides of the inner bowl with a spatula).
4. Transfer the ice cream to a pastry bag fitted with a 2.5 cm star tip and pipe it into the ramekins. Alternatively, transfer the ice cream to a plastic container and freeze until firm, then pipe it into balls into the ramekins.