Roasted Pineapple Ice Cream

  • Yield : about 1 1/2 quarts
  • Prep Time : 25m
  • Cook Time : 10m
  • Ready In : 38m
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  • 1 pineapple, peeled, cored and cut into 1/2-inch cubes
  • 1 1/3 cups sugar
  • 5 cups heavy cream
  • 4 tablespoons dark rum
  • 8 large egg yolks


Step 1

Preheat the oven to 200 degrees F. Place pineapple on a silpat (a French nonstick baking mat) or parchment lined baking sheet. Sprinkle with 1/3 cup sugar and bake, checking every 30 minutes, until juices become syrupy, about 2 hours. Set aside.

Step 2

In a heavy-bottomed saucepan bring 4 cups cream and rum to a gentle boil. Add pineapple, and remove from heat. In the bowl of an electric mixer fitted with the whisk attachment, whisk yolks and remaining 1 cup sugar until pale and thickened, about 2 minutes. Place cream mixture over medium heat and bring just to a boil. Whisking constantly, add about 1/2 cup cream mixture to lightened yolks. Return to saucepan and continue to whisk until thickened, about 3 minutes. Set aside to cool.

Step 3

In the bowl of an electric mixer fitted with the whisk attachment, beat the remaining 1 cup cream until soft peaks form. Gently fold into cooled yolk mixture. Transfer to an ice cream machine and freeze according to the manufacturer's instructions.

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