Martha Stewart Living: Roasted Pineapple Ice Cream
Lauren in Texas sent me this recipe from Martha Stewart's online edition of her magazine. From New Orleans chef Hubert Sandot, it's a delicious Caribbean-inspired combination of sweet pineapple and dark rum.
I have clarified the instructions, since there were a few awkward back-and-forth, on-the-heat, off-the-heat directions that didn't make a whole lot of sense. (Here's the link to the recipe on marthastewart.com.) I've also added the instruction to strain the custard; surprisingly, the original recipe doesn't tell the cook to do this. Even if you're very careful to make sure to remove the chalazae when you separate the eggs, there still can be teeny bits of scrambled egg in the custard, and most recipes will tell you to strain them out before you put the ice cream base in the machine.
I made two batches; one as written, with largish chunks of pineapple in the finished ice cream, and one with the pineapple puréed. I'm not a big fan of chunky fruit in ice cream, and I preferred the texture when the pineapple was smoother. That's a personal preference, however. If you like bits of fruit, leave the pineapple in chunks. If you'd prefer a smoother texture, put the pineapple in a food processor and pulse several times to get a nice purée.
I use a Cuisinart 2-quart capacity ice cream maker, but this recipe came close to overflowing out of the machine, even though it claims to make about 1 1/2 quarts. Don't try to make this ice cream in a machine with a capacity smaller than 2 quarts.
Thanks so much to Lauren for sending along the recipe! The ice cream tastes fantastic!
Prep Time: 15 minutes, plus 2 hours roasting time
Cook Time: 20 minutes
Yield: about 2 quarts
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
Place pineapple on a baking sheet lined with a Silpat or parchment paper. Sprinkle with 1/3 cup sugar and bake in a 200-degree oven, stirring every 30 minutes, until juices become syrupy, about 2 hours. Remove 1/2 cup for garnish, and set the remainder aside.
In a heavy-bottomed saucepan, bring 4 cups cream to a gentle boil. Remove from heat and add rum. In the bowl of a stand mixer fitted with the whisk attachment, whisk yolks and remaining 1 cup sugar until pale and thick, about 2 minutes. Whisk about 1/2 cup of the hot cream/rum mixture into the egg yolks to temper. Return the yolk mixture to the saucepan and stir constantly, cooking over medium heat until thickened, about 3 minutes. Strain through a fine-mesh strainer. Add the pineapple chunks (or purée the pineapple in a food processor, if desired, then add the purée). To cool the custard, either place it in the refrigerator for about 2 hours, or place it in a bowl over ice water and stir until cooled down.
When the custard is cool, beat the remaining 1 cup of cream with an electric mixer or stand mixer until soft peaks form. Fold the whipped cream into the custard. Transfer to an ice cream machine and freeze according to the manufacturer's instructions. Serve with a spoonful of the reserved pineapple.