Grilled pineapple icecream

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

Serves 1

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Grilled pineapple icecream

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Serves 1

Directions

1Cut the top and bottom off the pineapple.
2Peel the pineapple by slicing downwards.
3Cut the pineapple into medium-sized pieces, ensuring no core is included.
4Add 1 tablespoon of butter to a pan and melt it.
5Place 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.
6Add 100 grams of granulated sugar to a clean pan.
7Melt the sugar to an amber color, then add 40 grams of butter and mix until completely incorporated.
8Take the pan off the stove, add 60 ml of fresh cream, and mix well to create smooth caramel, then add a pinch of salt.
9In a blender, add the grilled pineapple (keeping some chopped pieces aside for layering), 200 ml of condensed milk, and 1 tsp of vanilla extract.
10Grind the ingredients into a smooth paste.
11Whip 150 grams of whipping cream to stiff peaks in a bowl.
12Add 180 ml of coconut milk to the whipped cream.
13Add the previously puréed pineapple paste to the whipped cream mixture.
14Add 1-2 drops of yellow food color (or 1/2 tsp turmeric) and mix well.
15Pour half of the ice cream base into a baking tray.
16Drizzle caramel over the ice cream base.
17Sprinkle grilled pineapple pieces over the caramel.
18Toast 1/2 cup of desiccated coconut in a pan until lightly browned.
19Sprinkle toasted coconut over the pineapple pieces.
20Repeat the layering process with the remaining ice cream base, caramel, grilled pineapple pieces, and toasted coconut.
21Cover the tray with cling wrap and freeze overnight.
22Scoop the ice cream into individual cups.
23Top with more caramel and toasted coconut.
24Serve and enjoy.

Ingredients

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

Grilled pineapple icecream

Serves 1

instagram.com

Grilled pineapple icecream

instagram.com

Serves 1

Directions

1Cut the top and bottom off the pineapple.
2Peel the pineapple by slicing downwards.
3Cut the pineapple into medium-sized pieces, ensuring no core is included.
4Add 1 tablespoon of butter to a pan and melt it.
5Place 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.
6Add 100 grams of granulated sugar to a clean pan.
7Melt the sugar to an amber color, then add 40 grams of butter and mix until completely incorporated.
8Take the pan off the stove, add 60 ml of fresh cream, and mix well to create smooth caramel, then add a pinch of salt.
9In a blender, add the grilled pineapple (keeping some chopped pieces aside for layering), 200 ml of condensed milk, and 1 tsp of vanilla extract.
10Grind the ingredients into a smooth paste.
11Whip 150 grams of whipping cream to stiff peaks in a bowl.
12Add 180 ml of coconut milk to the whipped cream.
13Add the previously puréed pineapple paste to the whipped cream mixture.
14Add 1-2 drops of yellow food color (or 1/2 tsp turmeric) and mix well.
15Pour half of the ice cream base into a baking tray.
16Drizzle caramel over the ice cream base.
17Sprinkle grilled pineapple pieces over the caramel.
18Toast 1/2 cup of desiccated coconut in a pan until lightly browned.
19Sprinkle toasted coconut over the pineapple pieces.
20Repeat the layering process with the remaining ice cream base, caramel, grilled pineapple pieces, and toasted coconut.
21Cover the tray with cling wrap and freeze overnight.
22Scoop the ice cream into individual cups.
23Top with more caramel and toasted coconut.
24Serve and enjoy.