Day 2 of grilled fruit!
It’s been a scorcher around here in Milwaukee so all this ice cream has been a welcome escape from the heat.
As mentioned yesterday, this ice cream is the “favorite child” to my husband. He hadn’t even tasted it yet but when I grabbed the bottle of rum, he was won over.
In all fairness, I have noticed I have a boozy ice cream trend going on… (here, here, and here)
Is that really such a bad thing?
In case you’re wondering, I’m still searching my backyard for that cabana boy that should have appeared when I was making my margarita ice cream. He’s officially on the lam.
Maybe he’ll show up for the party on Saturday…
{Grilled Pineapple & Rum Ice Cream}
Makes 1 Quart
Base adapted from Jeni’s Splendid Ice Creams
Ingredients
- 2 c. half & half
- 2 tsp. cornstarch
- 1 1/2 c. cream
- 3/4 c. sugar
- 1 tbsp. corn syrup
- 1/2 tsp. vanilla
- 1 oz. cream cheese, softened
- Grilled pineapple & rum puree *see below*
- Combine 1/2 c. half & half with the cornstarch in a small bowl and set aside. Place cream cheese in a small bowl and set aside.
- In a large saucepan combine the remaining half & half, cream, sugar, and corn syrup. Heat over medium heat until it simmers.
- Let simmer 4-5 minutes. Stir in the cornstarch mixture and simmer for 2-3 minutes until thickened.
- Remove 1/2 c. of the warm liquid and whisk into the cream cheese.
- Add the cream cheese mixture back to the saucepan and cook for 2-3 minutes.
- Take a gallon size ziploc bag and line a bowl or food storage container with it. This will help keep structure to the bag. Pour the hot liquid into the bag and seal; trying to eliminate as much as from inside the bag as you can.
- Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
- Once cooled, pour the ice cream base into your ice cream maker and process according to the manufacturer’s instructions.
- Transfer the ice cream to a mixing bowl and fold in the fruit puree.
- Transfer to a container and freeze until firm.
{Pineapple & Rum Puree}
Ingredients
- 1 ripe pineapple, cut into wedges (not too ripe or it won’t hold up on the grill)
- 1/4 c. brown sugar
- 1/4 c. rum
- 1/2 c. water
- Grill the pineapple wedges until charred and marked on each side, 2-3 minutes a side.
- Transfer the pineapple to a casserole dish and cover in plastic wrap to trap heat and “sweat” the fruit.
- Once cool enough to handle, transfer the pineapple to a pot and add the sugar, rum, and water. Stir to combine and heat over medium heat.
- Let the mixture simmer until the syrup reduces and the pineapple easily falls apart when pressed with a wooden spoon.
- Transfer mixture to a mixing bowl (or blender) and process with hand blender until there are no chunks of fruit left. Let the mixture cool and refrigerate.
