Welcome to our website !

Roast pineapple, chilli and coconut ice cream

By August 07, 2020 , ,

I love grilled or roasted fruit and vegetables on the barbecue, I find it brings out a sweeter, more intense flavour. There's also the element of smokiness too that adds a certain depth of flavour, an almost earthy back note. Pineapple is one that really benefits, great with savoury or in this case sweet dishes. I add a little hickory and pecan to the charcoal for a little extra flavour when cooking this.

1 pineapple, peeled, cored and left whole
10g chilli flakes
5g Maldon sea salt flakes
10g brown sugar
20ml lime juice
Zest of one lime
250ml coconut milk
250g sugar
100ml water

Mix the chilli flakes, sugar and lime zest together and sprinkle over the pineapple, leave to sit for 30 mins before cooking
Set your barbecue up for indirect cooking at 180c, add a handful of pecan and hickory chips to the coals, let the white smoke die down before starting to cook
Place the pineapple in a roasting dish or cast iron pan and cook for 45 minutes
Place to one side and allow to cool
In a pan heat up the sugar and water and boil until it reaches 108c on a sugar thermometer, place to one side to cool
Roughly chop the pineapple and place in a food processor or blender and whizz until smooth
Pour the puree (you need roughly 300ml of puree) in a bowl and add the coconut milk and lime juice
Add 100ml of the sugar syrup and stir until well combined
Allow to sit in the fridge for at least four hours to cool completely and for the flavours to infuse
Set your ice cream maker for ice cream setting and churn until ready
Serve immediately

You Might Also Like