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Home » Desserts and Sweet Treats » Spice Roasted Pineapple Ice Cream

Spice Roasted Pineapple Ice Cream

Published: Oct 14, 2011 · Updated: Oct 5, 2020 · This post may contain affiliate links.

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Spice Roasted Pineapple Ice Cream
Spice Roasted Pineapple Ice Cream
Spice Roasted Pineapple Ice Cream
Spice Roasted Pineapple Ice Cream
Spice Roasted Pineapple Ice Cream
Spice Roasted Pineapple Ice Cream

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  • Making Pineapple Ice Cream
  • Recipe

I’ve got a bit of a thing lately for roasting fruits. I love how it intensifies the sweetness of the fruit and adds a whole new depth of flavor.

I’ve made roasted strawberry and white chocolate cheesecake and more recently roasted fig ice cream.  

For my latest roasted fruit foray I decided to try roasting pineapple with spices to make a Spice Roasted Pineapple Ice Cream.

Spice Roasted Pineapple Ice Cream

Making Pineapple Ice Cream

The pineapple was peeled and cut into bite size pieces and roasted with cinnamon, star anise and cloves.  

To this I added a little bit of Tequila.  I know rum and pineapple work well together, but I decided to use Tequila instead because I wanted that slightly smokey flavor from the aged Tequila.  

If you want to make this ice cream sans Tequila, by all means do so, and it will still taste great. But the Tequila, even in a small quantity, adds something to the overall taste of the roasted pineapple.

The resulting pineapple ice cream is absolutely heavenly with the sweetness of the pineapple, aromatic spices, and the creaminess of the ice cream.

Spice Roasted Pineapple Ice Cream

More Ice Cream Recipes

If you love this roasted pineapple ice cream, be sure to check out these other incredible ice cream recipes:

  • Birthday Cake Ice Cream
  • Cherry Ice Cream
  • Vienetta Ice Cream

Recipe

Spice Roasted Pineapple Ice Cream

Spice Roasted Pineapple Ice Cream

Feel free to omit the Tequila or alternatively replace with rum.
5 from 7 votes
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Course: Dessert
Cuisine: Dessert
Keyword: Ice Cream recipe, pineapple recipe, Spice Roasted Pineapple Ice Cream
Total Time: 6 hours
Calories: 774kcal
Author: Delicious Everyday
4 servings

Ingredients

ROASTED PINEAPPLE

  • 1 pieces pineapple peeled and chopped into bite size
  • 2 tablespoons of brown sugar
  • 2 cinnamon sticks
  • 3 star anise
  • 1 1/2 tablespoons of Tequila

ICE CREAM

  • 2 cups of full cream milk
  • 2 cups of heavy cream
  • 1 vanilla bean split and seeds scraped
  • 6 large egg yolks
  • 3/4 cup of brown sugar
US Customary – Metric

Instructions

  • Preheat the oven to 220 Celsius (425 Fahrenheit) and line a roasting pan with baking paper. Toss the pineapple, sugar spices and Tequila in a bowl and mix to combine. Pour into the baking tray and roast for 20 minutes. Set aside to cool.
  • Place the milk and cream in a saucepan and bring to a boil. Add the vanilla bean and seeds and cover with a lid and set aside for 30 minutes.
  • Return the milk and cream to the heat and bring to the boil again. While you are doing this combine the egg yolks and sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk the egg yolks and sugar until combined and lightly thickened.
  • When the milk and cream has returned to the boil pour 1/3 of the mixture into the egg yolk mixture while the whisk is running at a low speed. This will temper the mixture to ensure that it doesn’t curdle. Then slowly pour the remaining milk and cream mixture into the mixing bowl with the whisk going all the while.
  • Pour the combined custard mixture back into the saucepan and return to the heat. Stir the mixture and check the custard by turning the back of the spoon and running your finger through the custard on the spoon and if the line stays clean and doesn’t run back into the line you’ve created then the custard is done.
  • Strain the custard through a fine mesh sieve into a large bowl and discard the vanilla bean. Cover the bowl with cling film and refrigerate for 3 to 4 hours. The custard mixture should be completely cold before churning.
  • Turn on your ice cream machine and carefully pour the mixture into the churn according to the manufacturers instructions.
  • While the ice cream is churning place 3/4 of the roasted pineapple into the bowl of a food processor fitted with a metal blade and puree.
  • When the ice cream is almost done slowly add the pineapple as the ice cream continues to churn. This will ensure that the fruit is evenly distributed through the ice cream.
  • When the ice cream is done pack into a large container and freeze for 2 hours before serving.

Nutrition

Calories: 774kcal | Carbohydrates: 58g | Protein: 10g | Fat: 55g | Saturated Fat: 32g | Cholesterol: 468mg | Sodium: 124mg | Potassium: 345mg | Fiber: 1g | Sugar: 52g | Vitamin A: 2335IU | Vitamin C: 0.7mg | Calcium: 312mg | Iron: 1.5mg
Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.
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Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

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