Spiced Roasted Pineapple With Coconut Rum Ice Cream
This delightful recipe combines creamy coconut ice cream with a roasted pineapple infused with a tantalizing syrup, creating a tropical dessert experience that is sure to impress. The rich and smooth texture of the ice cream perfectly complements the caramelized sweetness of the roasted pineapple, making it a delightful treat for any occasion. Enjoy the contrast of flavors and textures as you savor each bite of this unique and flavorful dessert.
— Constant Cookbook
Ingredients
- 1 litre/1¾pints milk
- 50ml/2fl oz coconut milk
- 200g/7oz sugar
- 10 free-range egg yolks
- 160g/5¾oz dessicated coconut
- 100ml/3½fl oz double cream
- 75ml/3fl oz dark rum
- 1 litre/1¾ pints water
- 400g/14oz light brown sugar
- 100g/3½oz caster sugar
- 16 dried Sichuan pepper
- 1 tsp quatre épices
- 6 star anise
- 1 x 1.8kg/4lb ripe pineapple
- 16 cloves
- 50ml/2fl oz groundnut oil
Instructions
- For the ice cream, heat the milk, coconut milk and two-thirds of the sugar in a heavy-based saucepan and slowly bring to the boil.
- Meanwhile, whisk the egg yolks and remaining sugar together in a heatproof bowl. Continue to whisk until the mixture becomes pale and has a light ribbon consistency.
- Pour the boiling milk onto the egg yolks, whisking continuously, then pour the mixture back into the saucepan.
- Cook over a low heat, stirring with a wooden spatula or spoon; do not let it boil or it will curdle. The custard is ready when it has thickened slightly â just enough to lightly coat the back of the spatula. When you run your finger through, it should leave a clear trace. Immediately take off the heat and pour into a bowl.
- Stir in the desiccated coconut and double cream.
- Leave to cool, stirring occasionally to prevent a skin forming. Stir in the rum.
- Pour the cool mixture through a fine sieve before churning in an ice-cream maker for about 20 minutes, until the ice cream is firm but still creamy.
- Transfer the ice cream to a chilled freezerproof container and keep it in the freezer until ready to serve.
- For the syrup, place all of the ingredients into a saucepan. Slowly bring to the boil over a gentle heat, stirring occasionally. Simmer over a medium heat to reduce by three-quarters, until it makes a thick syrup. Set aside.
- Preheat the oven to180C/350F/Gas 4.
- Using a serrated knife, cut a 3cm/1in slice from the top of the pineapple, removing the leaves, and a 2cm/¾in slice from the base to enable the pineapple to stand upright. Now working from top to bottom and following the curve of the fruit, remove the peel.
- To remove the little black âeyesâ, and create an attractive finish, cut a spiral groove, 5mm/¼in deep, around the entire fruit.
- Stud the flesh evenly all over with the cloves.
- Heat the oil in an oval pan (or one that will take the whole fruit) until very hot, then add the pineapple and lightly colour all over.
- Transfer the pineapple to a roasting dish, standing it upright.
- Baste the pineapple with the reduced syrup and roast in the oven for 35-40 minutes, depending on the ripeness of the fruit. Baste every five minutes or so with the syrup.
- Leave the roasted pineapple to stand for 10-15 minutes before serving, basting from time to time with the syrup.
- To serve, slice the pineapple into 1cm/½in slices.
- Arrange in a serving dish, retaining the star anise for decoration, and serve the ice cream alongside.
Prep Time
PT30M
Yield
Serves 4
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