Author Notes
This recipe (including photo) was recently published on my blog www.52scoops.com.
I have always been a sucker for Dairy Queen pineapple sundaes. This recipe is a sophisticated take on a childhood favourite and involves caramelizing fresh pineapple, infusing the fruit with rum, and churning it into a simple vanilla base. It is an absolutely exquisite combination. Want the full story? Details at http://52scoops.com/2012/07/11/caramelized-pineapple-ice-cream-xx/ —52scoops
Ingredients
- Ice Cream
-
2
eggs
-
3/4 cup
white sugar
-
3 cups
half-and-half cream
-
1/2 teaspoon
pure vanilla extract
-
Toasted coconut (optional garnish)
- Caramelized Pineapple
-
3 cups
fresh pineapple tidbits
-
2 tablespoons
butter
-
3 tablespoons
brown sugar
-
2 tablespoons
rum
Directions
- Ice Cream
-
In a heavy saucepan, lightly whisk together the eggs and sugar.
-
Add 2 cups of the half-and-half cream.
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Cook the mixture over medium-low heat stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).
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Remove from heat immediately and add the remaining half-and-half to stop the cooking. Let cool slightly. Stir in the vanilla.
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Cool and chill overnight in the fridge.
- Caramelized Pineapple
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While the ice cream is chilling, prepare the caramelized pineapple. Melt the butter in a non-stick pan.
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Add the pineapple tidbits and the brown sugar.
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Cook over medium heat, stirring occasionally, until the pineapple turns a beautiful, caramel colour and all the juice has turned thick and saucy. This should take about 13 minutes.
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Stir in the rum.
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Cool and chill overnight in the fridge.
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To finish, pour the custard into an ice cream maker and prepare according to the manufacturer’s instructions.
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In the final moments of churning, add the caramelized pineapple and churn to distribute throughout the ice cream.
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Garnish with toasted coconut if desired.
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