COOK'S CLASS

PINEAPPLE & GINGER ICE CREAM

It's hard to beat the luxurious creaminess of homemade ice cream. 

This delectable version is made with a rich custard base and does not need to be churned in an ice cream maker.  Fresh pineapple chunks are baked in their own juices to concentrate their flavour. Ginger adds an exotic note and indispensable vanilla adds both flavour and fragrance. 

The custard base can also be used to make other fruit ice creams such as mango and passionfruit by replacing the pineapple purée with an equivalent amount of puréed fruit. 

Serve the pineapple ice cream on pretty glass plates with crisped pineapple slices and sprigs of pineapple mint. 

INGREDIENTS:
1 medium pineapple, peeled and sliced into chunks
4 tablespoons sugar
1 vanilla bean, split and seeds scraped out
10 large slices fresh ginger
7 extra large egg yolks
125 g (½ cup) sugar
500 ml chilled cream
(Makes 1 litre or 6 servings)

You will need: chopping board, cook’s knife,  baking tray, vegetable peeler, aluminium foil, strainer, 2 mixing bowls, double boiler or bowl and saucepan, wooden spoon, blender, balloon whisk, spatula, shallow container

STAGE 1:
Use fresh pineapple not canned for the fullest flavour. Pineapples do not ripen after picking so choose ones that have good colour - warm gold, not green. The leaves are a good indication of freshness. They should be crisp and green with no curling yellow or brown tips.

To prepare a pineapple, twist off the leaves, remove a slice of skin from the top and the bottom and stand the pineapple on a board. Make slanting cuts downwards between the ‘eyes’ which can then be removed with the skin. Cut the flesh into quarters lengthways and slice out the core.

Preheat oven to 180ºC. Place pineapple on a baking tray and sprinkle with sugar. Add vanilla seeds, bean and ginger. Cover with foil and bake 1 1/2 hours or until softened. Remove vanilla bean. Blend or process pineapple with any cooking juices. When cool, push through a coarse sieve you should have about 3/4 cup pineapple purée. It is necessary to strain the pineapple purée to remove the any tough fibers before folding it into the custard.

STAGE 2:
When making the custard you can use either a double boiler or a bowl set snugly over a pot of simmering water. This is a step that cannot be hurried and you need to stir the custard constantly. Once the custard coats the spoon, remove instantly and place the saucepan in a little cold water to stop the cooking and bring to room temperature.

Beat yolks and sugar until thick and pale. Place in a double boiler.  Add pineapple purée and cook, stirring constantly, until pineapple custard coats spoon (+- 20 minutes). Do not allow mixture to boil.  Remove from heat and set aside to cool.

What to do with all those egg whites? Make a big pavlova! Beat the 7 egg whites until very stiff. Gradually beat in 5 tablespoons cold water and 2 cups sugar until dissolved. Then add 1 teaspoon vanilla essence, 1 teaspoon white vinegar and 2 tablespoons cornflour. Form into a high circle on a lined baking tray and bake at 140ºC for 2 hours. Turn off oven and leave pavlova there until cold. 

STAGE 3:
Beat cream to soft peaks form. Using a spatula gently fold into custard until thoroughly mixed. Pour into a shallow container and freeze, covered with a lid or foil. Remove ice cream from freezer 10-20 minutes before serving. 

 

STAGE 4:
PINEAPPLE CRISPS: Heat 220 g sugar and 250 ml water, stirring only until sugar dissolves. Bring to the boil and continue boiling until syrup thickens slightly and reduces by half (do not stir). Peel one pineapple, cut into fine slices and pat until bone dry with paper towels. Using a pastry brush, lightly coat both sides with sugar syrup. Place on a non-stick baking tray and bake at 100°C until dry and crisp (1-2 hours), turning from time to time. Cool on a wire rack. (They will crisp as they cool). Store in an airtight container.