I’m thinking about taking up a new hobby. Generally when people ask me what I do in my free time, I tell them that I love to cook. But soon I’ll be doing that for a living, and I’m pretty sure there’s an unwritten rule somewhere that says your hobby can’t be your occupation. And honestly, I’m pretty sure the last thing I’m going to want to do when I come home from an entire day on my feet running around a kitchen is cook. I mean, the last last thing I’m going to want to do is exercise, but cooking will definitely come in a close second. Mainly because it requires an additional dreaded task – the dishes. My point is that I need to find a new hobby. I’m considering archery so I can be a badass female
Green Pink Arrow. Also, who would mess with you if you were walking down the street with a bow and arrow?? Umm, no one. Pepper spray can only do so much, and I should probably not be allowed to purchase a gun. If archery is too hard, I can always do yoga.
I shared a Roasted Strawberry-Buttermilk Ice Cream with you a while ago. Today is all about Roasted Pineapple Ice Cream with Caramel. Anyone noticing a pattern? I understand that no one wants to turn on their oven when it’s toasty outside, but isn’t it worth it when the outcome is so refreshing and delicious? Yes, is the answer to that question. It’s worth it. This particular ice cream is unlike any other. I’ve made so many people taste it and everyone has been amazed. The flavor that develops when you roast pineapple is so unique and plays perfectly against layers of sticky gooey caramel sauce in this ice cream.
- ½ pound pineapple, peeled, cored, and diced
- 1 tablespoon packed brown sugar
- 2 cups heavy cream
- 5 egg yolks
- 1 cup whole milk
- ¾ cup granulated sugar
- Pinch of kosher salt
- 1 tablespoon pure vanilla extract
- ½ cup caramel sauce
- Preheat the oven to 450°F. Toss together the pineapple and brown sugar and spread in an even layer on a large rimmed baking sheet. Roast for about 15 minutes, until tender and lightly caramelized. Remove from the oven and let cool completely.
- Pour the cream into a large bowl and place over an ice bath. Place a fine mesh sieve over the bowl.
- Whisk the egg yolks in a large bowl. Meanwhile, combine the milk, sugar, and salt in a medium saucepan over medium-high heat. Bring the mixture to a gentle simmer, then remove from the heat. Slowly add the warm milk mixture to the egg yolks, whisking until well combined. Transfer the mixture back to the saucepan and cook over medium-low heat for 5 to 10 minutes, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Strain the custard through the sieve and into the heavy cream. Stir for about 5 minutes, until the mixture is cool.
- Place the pineapple in the bowl of a food processor and pulse until smooth. Stir the pineapple and vanilla extract into the ice cream custard. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
- Pour the custard into an ice cream maker and process according to the manufacturers’ instructions. Layer the ice cream in an airtight container, alternating the ice cream with the caramel. Freeze for about 3 hours, until firm.