Sunday, 10 June 2018

Grilled Pineapple Icecream

"We be Grillin"

This month is all about grilling, every recipe will include a grilled food, and the first on the chopping block is pineapple. Grilled pineapples are a summer staple, in salsa, burgers, on pizzas. Its usually the opening act to someone else’s show never really the headliner. So here we are, grilled pineapples first official gig as the star.

It wasn’t a bad performance, The only issue I have was my pineapples were sour. I smelled so sweet but when I tasted it super tart. I do not recommend a tart pineapple for this. You want to sugars to caramelize and deepen in the fruit while it grills. To be honest it tasted sweeter after it was grilled but not sweet enough. The ice-cream I ended up with was tart. I also used too much pineapple a huge large pineapple, I tweaked the recipe a bit so you end up with the perfect balance of cream and fruit.

What’s the difference between this and a regular pineapple ice-cream? It’s a thin line, but there is a difference, it tastes more pastry like and less fruity. Even thought it was tart, it tasted more like a pineapple upside down cake to be honest, and the smell, I can’t tell you how much it smells like cake batter. It was a really nice use of the pineapple that I’ll definitely make again.

 Ingredients (printable recipe)

8 slices Grilled Pineapples (make sure its really sweet)
2 cups cream
1 ½    cup milk
¾ cup sugar cup
¼ cup maple syrup
1.5 table spoon  Corn starch
2 tablespoon milk 
1 teaspoon Vanilla
¼ teaspoon Salt
2 tablespoon Cream cheese 


  • Grill the pineapples until very charred and caramelized
  • Set aside 2 slices and cut into very small pieces, the other 6 slices roughly chop
  • In a pot bring to boil the cream, milk, sugar and maple syrup
  • In small dish mix together the cornstarch and milk
  • Once the milk mixture is boiling remove from heat and stir in the cornstarch mixture
  • Place back on the heat and cook for a minute until thickened
  • Add the 6 roughly chopped pineapples to the mix and blend
  • In a bowl whisk together the vanilla, salt and cream cheese
  • Pour the milk and pineapple mixture over the cream cheese mixture and incorporate completely
  • Place in a sealed bag and allow it to cool completely
  • Place in the refrigerator overnight for the flavors to develop
  • Churn in an ice-cream maker, add the smaller chopped pieces while churning
  • Place in a canister in the freezer to set for at least four hours
  • serve

XOXO Greedygirl

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