- 150g sugar
- 100ml water
- 150ml cream
- 2 tbsp butter
- 250g pineapple
- 500ml cream
- 5 egg yolks
- 250ml milk
- 100g white sugar
- 1tbsp vanilla
- 1 pinch salt
- 1tbsp brown sugar
- Quantity: 10 scoops
- Cook Time: 35 mins
- Chill Time: 5 hours minimum
- Churn Time: 30 mins (machine dependent)
Start off by making the caramel sauce.
Put the sugar and water in a pan and heat for about 10 mins until the sugar has dissolved and the colour goes a bit amber.
TURN OFF THE HEAT but leave the pan on the hob so it’s still warm.
Add the cream and butter and stir until it’s all mixed. Store in the fridge until you come to churn the ice cream.
Preheat the oven to 220°c
Peel, core and cut the pineapple into rings about 5mm thick.
Cover an oven tray with baking paper and lay the pineapple rings on. Sprinkle the brown sugar over them and roast in the oven for 15 mins.
While the pineapple is roasting you can be making the ice cream.
Put the milk, sugar and salt in a pan and warm it through until the sugar has dissolved. DO NOT let it boil.
Whisk the egg yolks together and slowly add the milk mix to them, whisking as you go.
Put the mixture back in the saucepan and return to a medium heat. Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.
The pineapple should have cooked by now so take it out of the oven and add to a food processor with the vanilla.
Strain the ice cream mix into the cream and stir.
Add everything to the food processor (a blender is actually better at this point) and blend.
Chill overnight and churn the next day.
Have a look at the full recipe video to get an idea of how I made it.