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Makes 3 pints
- 1 Pineapple (medium sized)
- 1 cup Genovese Basil (packed)
- 1/2 cup sugar
- 1/2 cup water
- Peel and diced the pineapple and place in a blender along with basil, sugar and water. Puree until smooth
- Add into ice cream maker until frozen and place into freezer to harden.
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Put cake on a pedestal.