Roasted Pineapple Ice Cream

5 from 4 votes

Roasted Pineapple Ice Cream is a great summer treat. The tropical flavour of pineapple has been intensified by cooking and paired with a sprinkle of sweet, mellow spices to bolster the flavour further. It's a less common flavour I urge you not to miss out on.

Prep Time20

Cook Time50

Oven time45

Total Time1 10

Course: Dessert

Cuisine: World

Servings:

Calories: 265kcal

Author: Jane Coupland

Ingredients

For the Roasted Pineapple

300 g/ 10 ½ oz Fresh Pineapple (skin and hard core removed)
2 tablespoon Maple syrup
1 ½ tablespoon Hot water
¾ teaspoon Ground cinnamon
¼ teaspoon Ground ginger
Pinch Ground allspice

For the Ice Cream Base

4 Egg yolks (large, free range)
70 g/ ⅓ cup/ 2 ½ oz Golden caster sugar
1 Vanilla Pod
200 ml/ ¾ cup + 2 tbsp Whole (full fat) milk
200 ml/ ¾ cup + 2 tbsp Double (heavy) cream

Instructions

For the Roasted Pineapple

Preheat the oven to 180C/ 350F/ GM4 and line a roasting tin with baking parchment
Slice the pineapple into rings approx 1cm thick and lay on the parchment
In a small jug mix the maple syrup, spices and hot water and pour over the pineapple
Toss the ingredients together with a metal spoon, cover with foil and roast for 45 minutes, turning the pineapple in the juices half way through the cooking time
When cooked, scrape the fruit and all of the juices into a wide jug and blitz with a stick blender until completely broken down - it should resemble apple puree
Cover and refrigerate

Make the Ice Cream Base

Put the milk into a medium sized pan (heavy based) over a medium heat. Split the vanilla pod and drop into the pan. Heat until warm
Whisk the egg yolks in a medium bowl for 2-3 minutes until thicker and paler
Pour the warm milk onto the yolks, whisking continuously
Pour the custard mix back into the pan and cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon
Take off the heat. Remove the vanilla pod. Scrape out the seeds and add back into the custard. Pour the maple syrup in and stir to combine
Pour the custard into a bowl or jug, cover with clingfilm (to stop a skin forming) and cool. Once cold, transfer to the fridge to chill overnight (or for at least 4 hours)
When ready to churn remove the clingfilm from the custard, pour in the cream and the pineapple puree and stir until thoroughly combined

Making the ice cream using an ice cream maker

Pour the custard into your ice cream maker and churn according to the manufacturer's instructions
Serve immediately or transfer the ice cream into a freezer-proof container, cover the surface directly with greaseproof paper or foil and store in the freezer.

Making the ice cream by hand

Pour the ice cream into a suitable freezer-proof bowl, cover and put it in the freezer for 1-1 ½ hours. The sides should be beginning to freeze, but the centre will be soft and slushy
Remove from the freezer and, working quickly, use electric beaters to beat the ice cream until the ice crystals are uniform. Cover and place back in the freezer
Repeat this process 4-8 more times at 1 hour intervals - the better the texture will be the more the process is repeated
Cover the ice cream with greaseproof paper or foil and freeze for a further 3 hours or overnight
Remove from the freezer 10-15 minutes prior to serving to allow it to soften slightly

Nutrition