I thought this sounded dreamy. And I felt like a genius when I came up with putting brown sugar in the mix instead of white. It tastes very. . . toasty—a perfect complement to the roasted pineapple.
roasted pineapple ice cream
2 cups (473 mL) heavy cream
1 cup (235mL) milk
1/2 vanilla bean (optional)
1/3 cup (65g) brown sugar
4 egg yolks
1 teaspoon vanilla extract
1/3 cup (75g) frozen pineapple juice concentrate
half of a fresh pineapple, cut into bite-sized chucks
1. In a medium saucepan, simmer cream and milk over medium-low heat. Scrape seeds from the vanilla bean, and add to the cream and milk.
2. While the cream mixture heats, vigorously whisk together the brown sugar and egg yolks until pale yellow and smooth. When the cream mixture comes almost to a boil, reduce the heat to low, and ladle about a cup of the hot liquid into the egg and sugar mixture and gently whisk until combined. Carefully add the egg mixture back into the saucepan, and stir constantly with a wooden spoon until the mixture is thickened and coats the back of the spoon.
3. Strain the mixture into a large glass bowl, and stir in vanilla extract and juice concentrate. Cover with plastic wrap and let cool for about 30 minutes, then transfer to the refrigerator until completely cold.
4. While the custard cools, roast the pineapple chunks on a parchment paper lined baking sheet for 25 minutes at 450 degrees (230 degrees celsius). Let cool completely.
5. Pour the pineapple custard into your ice cream maker and follow your ice cream maker’s instructions. In the last minute of churning, pour in the cooled roasted pineapple chunks.
6. Transfer ice cream to a freezer safe container and freeze for 2-3 hours. Serve with coconut tuiles.
2 egg whites
1/2 cup (100g) sugar
pinch of salt
1/2 cup (75g) flour
1/4 cup (40g) unsweetened coconut flakes (available at health food stores)
1 1/2 tablespoons coconut milk (or heavy cream)
1/2 teaspoon vanilla
2 tablespoons butter, melted
1. Preheat oven to 400 degrees (200 degrees celsius). In a mixer fitted with the paddle attachment, cream together the egg whites and sugar until light and fluffy. Add in salt, flour, coconut, coconut milk, vanilla, and butter. Mix until just combined.
2. Line a cookie sheet with parchment paper or a silicone baking mat. Use a tablespoon to spoon out 4 cookies. Spread the batter with an offset spatula to make 3 to 4 inch cookies. Bake for 5 minutes, or until the edges are lightly browned. Allow to cool enough to easily remove the cookies to a wire rack. Repeat with remaining batter.