Barbecued pineapple and cheesecake ice cream

6
2 hours

Ingredients

Barbecued pineapple

  • 1 pineapple, large
  • 450g of maple syrup
  • 150g of butter, toasted to beurre noisette
  • 2 limes, zested and juiced
  • 1 pinch of salt

Cheesecake ice cream

  • 300ml of milk
  • 4 egg yolks
  • 175g of caster sugar
  • 45g of coconut purée
  • 250g of cream cheese
  • 1 vanilla pod
  • 30ml of Malibu

Pineapple crisps

  • 50ml of water
  • 50g of sugar
  • 1/4 pineapple

Lime crumble

  • 100g of sugar
  • 100g of flour
  • 75g of butter
  • 1 pinch of salt
  • 2 limes, finely zested

Pineapple caramel

  • 1l pineapple juice

To serve

  • 1 lime

Method

1
The day before you plan to serve the dish, lightly peel the pineapple. With a small knife, follow the natural run of the black dots around the circumference of the pineapple, cutting them out to form V shapes. Repeat this for the whole of the pineapple leaving you with a beautiful spiral pattern. Trim off the top and bottom of the pineapple. Mix the remaining ingredients together and pour into a large vacuum pack bag with the pineapple. Compress and leave to marinate for 24 hours
  • 1 pinch of salt
  • 1 pineapple, large
  • 450g of maple syrup
  • 150g of butter, toasted to beurre noisette
  • 2 limes, zested and juiced
2
For the ice cream, heat the milk to 80°C in a saucepan. Whisk the eggs and sugar together, pour a third of the heated milk over them and whisk to incorporate. Pour this mixture back into the pan with the remaining milk, bring to 85°C then pour into a blender with the rest of the ingredients. Blend until fully combined then pass through a fine sieve into a bowl set over ice. Cool and place in a Pacoject beaker to freeze, or churn in an ice cream machine
  • 30ml of Malibu
  • 300ml of milk
  • 4 egg yolks
  • 175g of caster sugar
  • 45g of coconut purée
  • 250g of cream cheese
  • 1 vanilla pod
3
On the day you plan to serve the dish, make the pineapple crisps. Bring the water and sugar to the boil. Slice the pineapple 1mm thick and dress in the syrup. Lay the slices flat on a Silpat mat and dry in an oven or dehydrator at 70°C for 6 hours
  • 1/4 pineapple
  • 50ml of water
  • 50g of sugar
4
To prepare the pineapple, light a lidded barbecue
5
Remove the pineapple from the bag (reserving the marinade) and spike the pineapple through the core so it stands upright. Place on a heavy metal tray, so the pineapple stands upright throughout the cooking process but stops the glaze from dripping onto the coals. Cook the pineapple in the barbecue with the lid on at 160°C for 1 hour
6
After this time, start basting the pineapple every 15 minutes with the reserved marinade. Increase the temperature to 180°C to colour the edges and keep basting until the pineapple is cooked through. Allow to cool and slice the pineapple away from the core into 6 pieces, brushing more marinade over the top to glaze
7
For the lime crumble, preheat the oven to 160°C/gas mark 3
8
Using your thumb and fingers, rub all the crumble ingredients together to create a fine breadcrumb consistency. Place the mix on a tray and bake until golden. Set aside to cool
  • 2 limes, zested using a micro plane
  • 100g of sugar
  • 100g of flour
  • 75g of butter
  • 1 pinch of salt
9
For the pineapple caramel, place the juice into a saucepan and simmer until reduced to 100ml. Pour into a squeezy bottle
  • 1l pineapple juice
10
To serve, warm through the pineapple slices in the oven and transfer to a plate. Place a piece of the pineapple crisp next to it and top with a quenelle of the ice cream. Place a dot of the caramel in the centre of the dish, sprinkle over the crumble and finish with a little lime zest
  • 1 lime