Grilled pineapple icecream

Serves 1
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Directions

  1. 1Cut the top and bottom off the pineapple.
  2. 2Cut the top and bottom off the pineapple.
  3. 3Cut the top and bottom off the pineapple.
  4. 4Peel the pineapple by slicing downwards.
  5. 5Peel the pineapple by slicing downwards.
  6. 6Peel the pineapple by slicing downwards.
  7. 7Cut the pineapple into medium-sized pieces, ensuring no core is included.
  8. 8Cut the pineapple into medium-sized pieces, ensuring no core is included.
  9. 9Cut the pineapple into medium-sized pieces, ensuring no core is included.
  10. 10Add 1 tablespoon of butter to a pan and melt it.
  11. 11Add 1 tablespoon of butter to a pan and melt it.
  12. 12Add 1 tablespoon of butter to a pan and melt it.
  13. 13Place pineapple pieces in the pan and grill on both sides for 3-4 minutes each on medium flame until nicely charred, then let them cool down.
  14. 14Place pineapple pieces in the pan and grill on both sides for 3-4 minutes each on medium flame until nicely charred, then let them cool down.
  15. 15Place pineapple pieces in the pan and grill on both sides for 3-4 minutes each on medium flame until nicely charred, then let them cool down.
  16. 16Add 100 grams of granulated sugar to a clean pan.
  17. 17Add 100 grams of granulated sugar to a clean pan.
  18. 18Add 100 grams of granulated sugar to a clean pan.
  19. 19Melt the sugar to an amber color, then add 40 grams of butter and mix until completely incorporated.
  20. 20Melt the sugar to an amber color, then add 40 grams of butter and mix until completely incorporated.
  21. 21Melt the sugar to an amber color, then add 40 grams of butter and mix until completely incorporated.
  22. 22Take the pan off the stove, add 60 ml of fresh cream, and mix well to create smooth caramel, then add a pinch of salt.
  23. 23Take the pan off the stove, add 60 ml of fresh cream, and mix well to create smooth caramel, then add a pinch of salt.
  24. 24Take the pan off the stove, add 60 ml of fresh cream, and mix well to create smooth caramel, then add a pinch of salt.
  25. 25In a blender, add the grilled pineapple (keeping some chopped pieces aside for layering), 200 ml of condensed milk, and 1 tsp of vanilla extract.
  26. 26In a blender, add the grilled pineapple (keeping some chopped pieces aside for layering), 200 ml of condensed milk, and 1 tsp of vanilla extract.
  27. 27In a blender, add the grilled pineapple (keeping some chopped pieces aside for layering), 200 ml of condensed milk, and 1 tsp of vanilla extract.
  28. 28Grind the ingredients into a smooth paste.
  29. 29Grind the ingredients into a smooth paste.
  30. 30Grind the ingredients into a smooth paste.
  31. 31Whip 150 grams of whipping cream to stiff peaks in a bowl.
  32. 32Whip 150 grams of whipping cream to stiff peaks in a bowl.
  33. 33Whip 150 grams of whipping cream to stiff peaks in a bowl.
  34. 34Add 180 ml of coconut milk to the whipped cream.
  35. 35Add 180 ml of coconut milk to the whipped cream.
  36. 36Add 180 ml of coconut milk to the whipped cream.
  37. 37Add the previously puréed pineapple paste to the whipped cream mixture.
  38. 38Add the previously puréed pineapple paste to the whipped cream mixture.
  39. 39Add the previously puréed pineapple paste to the whipped cream mixture.
  40. 40Add 1-2 drops of yellow food color (or 1/2 tsp turmeric) and mix well.
  41. 41Add 1-2 drops of yellow food color (or 1/2 tsp turmeric) and mix well.
  42. 42Add 1-2 drops of yellow food color (or 1/2 tsp turmeric) and mix well.
  43. 43Pour half of the ice cream base into a baking tray.
  44. 44Pour half of the ice cream base into a baking tray.
  45. 45Pour half of the ice cream base into a baking tray.
  46. 46Drizzle caramel over the ice cream base.
  47. 47Drizzle caramel over the ice cream base.
  48. 48Drizzle caramel over the ice cream base.
  49. 49Sprinkle grilled pineapple pieces over the caramel.
  50. 50Sprinkle grilled pineapple pieces over the caramel.
  51. 51Sprinkle grilled pineapple pieces over the caramel.
  52. 52Toast 1/2 cup of desiccated coconut in a pan until lightly browned.
  53. 53Toast 1/2 cup of desiccated coconut in a pan until lightly browned.
  54. 54Toast 1/2 cup of desiccated coconut in a pan until lightly browned.
  55. 55Sprinkle toasted coconut over the pineapple pieces.
  56. 56Sprinkle toasted coconut over the pineapple pieces.
  57. 57Sprinkle toasted coconut over the pineapple pieces.
  58. 58Repeat the layering process with the remaining ice cream base, caramel, grilled pineapple pieces, and toasted coconut.
  59. 59Repeat the layering process with the remaining ice cream base, caramel, grilled pineapple pieces, and toasted coconut.
  60. 60Repeat the layering process with the remaining ice cream base, caramel, grilled pineapple pieces, and toasted coconut.
  61. 61Cover the tray with cling wrap and freeze overnight.
  62. 62Cover the tray with cling wrap and freeze overnight.
  63. 63Cover the tray with cling wrap and freeze overnight.
  64. 64Scoop the ice cream into individual cups.
  65. 65Scoop the ice cream into individual cups.
  66. 66Scoop the ice cream into individual cups.
  67. 67Top with more caramel and toasted coconut.
  68. 68Top with more caramel and toasted coconut.
  69. 69Top with more caramel and toasted coconut.
  70. 70Serve and enjoy.
  71. 71Serve and enjoy.
  72. 72Serve and enjoy.

Ingredients

  • 1 unit big size ripe pineapple
  • 1 unit big size ripe pineapple
  • 1 unit big size ripe pineapple
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 200 ml Condensed milk
  • 200 ml Condensed milk
  • 200 ml Condensed milk
  • 1 tsp Vanilla extract
  • 1 tsp Vanilla extract
  • 1 tsp Vanilla extract
  • 150 gms Whipping cream
  • 150 gms Whipping cream
  • 150 gms Whipping cream
  • 180 ml Coconut milk
  • 180 ml Coconut milk
  • 180 ml Coconut milk
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 2 drops yellow food colour
  • 2 drops yellow food colour
  • 2 drops yellow food colour
  • 100 gms Grabulated sugar
  • 100 gms Grabulated sugar
  • 100 gms Grabulated sugar
  • 40 gms Butter
  • 40 gms Butter
  • 40 gms Butter
  • 60 ml Fresh cream
  • 60 ml Fresh cream
  • 60 ml Fresh cream
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 0.5 cup Desiccated coconut
  • 0.5 cup Desiccated coconut
  • 0.5 cup Desiccated coconut

Equipment

cutting boardknifepanspatulablenderwhiskbowlbaking trayice cream scoopwooden spoon

Tips

  • Keep some chopped pineapple pieces aside for layering.
  • Melt sugar to amber color for the caramel.
  • Cover with cling wrap and freeze overnight.