I scream, you scream, we all scream for ice cream!
The rainclouds may be out in force (seriously spring, what's going on?!), but this sunny griddled pineapple with vanilla and cinnamon ice cream should brighten up your day.
Chilli Griddled Pineapple with Vanilla & Cinnamon Ice-cream (serves 4)
- 300ml double cream
- 300ml full fat milk
- 115g caster sugar
- 1 vanilla pod, spilt
- 3 large egg yolks
- large pinch ground cinnamon
- 1 medium pineapple, peeled, and sliced into rings
- 2 tbsp maple syrup
- 1 tbsp dark muscovado sugar
- large pinch ginger
- grated zest and juice of 2 limes
- small handful mint leaves to serve
- 2 tbsp almond flakes, toasted, to serve
Place the canister of the ice-cream maker in the freezer 12 hours prior to making the ice-cream.
Place the cream, milk and half of the sugar into a small pan. Use a knife to scrapealong the vanilla pod and remove most of the seeds. Add the vanilla pod and the seeds into the pan. Heat over a low heat, stirring occasionally until the sugar dissolves and the mixture comes close to the boil. Remove from the heat and allow the vanilla flavour to infuse.
Place the egg yolks, cinnamon and the remaining sugar in a large bowl and whisk for 2-3 minutes, until the mixture is pale and has thickened slightly.
Pour the cream mixture into the eggs, whisking continuously. Pour the mixture back into the pan and cook over a very low heat for 5-6 minutes, until it starts to thicken slightly (do not let it boil as it will start to curdle).
Remove from the heat, cover with cling film to prevent a skin forming, and leave to cool.
Remove the vanilla pod and then pour into the ice-cream maker and churn until thick (approx 30 minutes). Spoon into freezer-proof container and freeze until needed.
Meanwhile, place the pineapple slices into a shallow non-metallic dish. Mix together the maple syrup, muscovado sugar, ground ginger, chilli flakes, lime zest and juice and pour the marinade over the pineapple. Cover and leave to marinate for 30 minutes.
Heat a griddle pan until hot then cook the slices for 2-3 minutes on each side, until charred. Reserve any marinade.
Serve the pineapple with scoops of vanilla ice-cream, a scattering of mint leaves, toasted almond flakes and a drizzle of the reserved marinade.
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