Caramelized Pineapple Ice Cream

By • August 23, 2012 0 Comments

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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

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Makes 1.5 l

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)
  1. In a heavy saucepan, lightly whisk together the eggs and sugar.
  2. Add 2 cups of the half-and-half cream.
  3. 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).
  4. Remove from heat immediately and add the remaining half-and-half to stop the cooking. Let cool slightly. Stir in the vanilla.
  5. Cool and chill overnight in the fridge.

Caramelized Pineapple

  • 3 cups fresh pineapple tidbits
  • 2 tablespoons butter
  • 3 tablespoons brown sugar
  • 2 tablespoons rum
  1. While the ice cream is chilling, prepare the caramelized pineapple. Melt the butter in a non-stick pan.
  2. Add the pineapple tidbits and the brown sugar.
  3. 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.
  4. Stir in the rum.
  5. Cool and chill overnight in the fridge.
  6. To finish, pour the custard into an ice cream maker and prepare according to the manufacturer’s instructions.
  7. In the final moments of churning, add the caramelized pineapple and churn to distribute throughout the ice cream.
  8. Garnish with toasted coconut if desired.

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