In a saucepan, combine sugar and water in a small saucepan over medium heat. Bring to a boil and stir until sugar is combined. Remove from heat and pour into a heat-safe bowl. Pop in the freezer to cool while preparing ice cream syrup.
Dole Whip Syrup & Ice Cream
In a food processor or blender, combine pineapple juice and chunks, juice from 1 lemon and 1 lime (to start) and 1 tablespoon of simple syrup. Blend until smooth. Taste and adjust as needed to obtain the perfect tongue-burning tart taste.
Once perfected, reserve half the finished pineapple mixture and set aside. In the food processor or blender, add scoops of vanilla ice cream. Blend until liquified and smooth.
Pour mixture into the ice cream maker and churn for 15-20 minutes or until it reaches desired ice cream texture.
While ice cream is churning, put the reserved juice into a sieve to remove all pulp so you are left with a smooth syrup. You will use this to pour over ice cream.
Put the churned pineapple ice cream into a piping bag and pipe ice cream into cups, layering with pineapple syrup as you go. Finish by topping off with another spoonful of syrup. Enjoy immediately!
** Ice cream maker is needed for this recipe! Be sure to freeze your ice cream bowl for at least 12 hours ahead of time. I leave mine in the freezer at all times.
**This is a recipe of intuition and taste-as-you-go for the perfect balance of sweet and tart. You may want to adjust measurements of pineapple juice and lemon/lime juice as well as the amount of simple syrup.