Pineapple Ice Cream

• • 20 oz can pineapple

  • 4 oz sugar

  • 1/4 tsp salt

  • 1 tbs cornstarch

  • 6 oz heavy cream

  • 1 tbs vanilla extract

Method:

• 1. Put pineapple, sugar, salt, and cornstarch in blender. Liquidize

  2. Bring to a simmer and hold there for a couple of minutes.

  3. Add cream and vanilla, process in ice cream maker.

http://gourmettraveller.com.au/roast_pineapple_gelato_spiced_yoghurt_sorbet_and_cucumber_jelly.htm

Roasted pineapple gelato

• • 2 small pineapples (about 1kg each), skin on and tops removed

  • 80 gm caster sugar

  • 80 gm egg yolks (about 5 yolks)

  • 300 ml thickened cream

This will need reducing for a 1 qt recipe!

• 1. Preheat oven to 200C.

  2. Place pineapple in a roasting pan and roast until soft and starting to collapse (1½-2 hours). Cool completely.

  3. Trim skin from flesh with a sharp knife (discarding) and quarter flesh.

  4. Remove and discard core, then coarsely chop flesh and process in a food processor or blender until smooth.

  5. Measure 1kg pineapple purée and set aside.

  6. In a small saucepan, combine sugar and 150ml water and stir over medium heat until sugar dissolves.

  7. Bring to the boil and cook until sugar reaches 106C on a sugar thermometer (15-20 minutes), brushing down sides of pan with a wet pastry brush to prevent sugar crystals forming.

  8. Meanwhile, whisk yolks in an electric mixer until pale, then with motor running, pour syrup over yolks and whisk vigorously until thick and pale (5-10 minutes).

  9. Continue whisking until cool, then stir through pineapple purée.

  10. In a separate bowl, whisk cream to soft peaks and gently fold through pineapple mixture.

  11. Freeze in an ice-cream machine according to manufacturer’s instructions. Makes 1.5 litres.