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Roast pineapple ice cream
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750g (1 extra large) ripe pineapple, peeled and cored
15g unsalted butter, softened
175g light brown soft sugar
6 egg yolks
1 tbsp cornflour
600ml double cream
2 tbsp dark rum
1. Preheat the oven to 200˚C, gas mark 6. Slice the pineapple into 8-10 chunks. Brush the butter over the chunks; put on a parchment-lined baking sheet. Scatter with 75g brown sugar; roast for 20-30 minutes, until caramelised. Set aside to cool.
2. Meanwhile, whisk the remaining 100g sugar with the egg yolks and cornflour until pale. Whisk in the cream and transfer to a saucepan. Set over a low-medium heat and, stirring constantly, heat until almost simmering. In 2 minutes the mixture will have thickened. Take off the heat, stir in the rum and cover the surface with cling film. Allow to cool. Put the pineapple and any syrup in a powerful blender with the cool custard. Whizz until nearly smooth. Cover and chill.
3. Churn in an ice-cream machine, according to the manufacturer’s instructions, until the blade begins to slow. Or, to freeze without a machine: transfer to a shallow, plastic container and freeze for 2 hours. Whisk vigorously to incorporate the frozen band around the outer edge into the centre. Freeze for a further hour and repeat this hourly whisking and freezing over the next 3 hours until the ice cream is almost too stiff to whisk. Cover and freeze for a further 3 hours or overnight. Serve with extra caramelised or fresh pineapple, if liked.
This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.