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Pan-Fried Pineapple with Cardamom Ice Cream – vegetarian recipe
Stav Kogan

Pan-Fried Pineapple with Cardamom Ice Cream

An effortlessly elegant dessert featuring warm, caramelized pineapple served alongside cool, creamy, and exotically fragrant cardamom ice cream. A showstopper that's surprisingly simple to make.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 day 45 minutes
Servings: 8 serving
Calories: 357
Ingredients Method Nutrition

Ingredients
  

  • 1¼ cups / 300ml (10.1 fl oz) whole milk
  • 1¼ cups / 300ml (10.1 fl oz) heavy cream
  • 1¾ teaspoons ground cardamom
  • ¾ cup (150 g / 5.3 oz) superfine sugar
  • 5 large egg yolksFor the Pan-Fried Pineapple:
  • 1 large ripe pineapple
  • 1 tablespoon (15 g / 0.53 oz) unsalted butter
  • 2 tablespoons (30 ml / 1 fl oz) honey
  • 1 tablespoon (15 ml / 0.5 fl oz) lime juice
  • a pinch of ground cloves
  • seeds of 1 pomegranate, for garnish
  • for Success
  • For the creamiest ice cream, don't skip chilling the custard base overnight. This allows the flavors to meld and ensures a smoother texture when churning.
  • Low and slow is the secret to a perfect custard. Keep the heat very low and stir constantly to prevent the eggs from scrambling.
  • Use a ripe, fragrant pineapple for the best flavor and natural sweetness, which will caramelize beautifully in the pan.
  • For a vegan-friendly version, use full-fat coconut milk and a cornstarch slurry for the ice cream base, and swap the butter and honey for coconut oil and maple syrup.

Method
 

  1. Make the Cardamom Ice Cream (Start 1 Day Ahead)1. Prepare your equipment. If using an ice-cream machine, place the freezer bowl in the freezer. If making by hand, clear a space for a large, shallow freezer-safe container. 2.
  2. In a saucepan, gently heat the milk, cream, and ground cardamom until small bubbles appear around the edge, stirring frequently.
  3. Do not let it boil.
  4. Remove from the heat and let the mixture infuse for 15-20 minutes. 3.
  5. Strain the cream mixture through a fine-mesh sieve to ensure a smooth texture. 4.
  6. In a separate mixing bowl, whisk the sugar and egg yolks together until they are pale and fluffy. 5. Very slowly, pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. 6.
  7. Pour the entire mixture back into the saucepan and cook over very low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon.
  8. Do not let it boil, or it will curdle. 7.
  9. Transfer the custard to a bowl, cover, and let it cool completely in the refrigerator, preferably overnight. 8. Churn the chilled custard in your ice-cream machine according to the manufacturer’s . Alternatively, pour it into your shallow container and freeze, beating vigorously with a whisk every 30 minutes for 3 hours, until frozen solid. Prepare the Pan-Fried Pineapple9. Just before serving, prepare the pineapple.
  10. Cut off the top and bottom, stand it upright, and slice away the skin.
  11. Remove any remaining 'eyes' with the tip of a knife. 10.
  12. Cut the pineapple into quarters lengthwise and remove the tough central core.
  13. Cut each quarter into four wedges, for a total of 16 pieces. 11. Melt the butter in a large frying pan over medium heat.
  14. Once hot, add the pineapple wedges in a single layer. 12.
  15. Cook for a few minutes on each side, until the wedges start to caramelize and turn golden brown. 13.
  16. Add the honey, lime juice, and ground cloves to the pan.
  17. Stir-fry for another minute until the pineapple is coated in a beautiful glaze. 14. To serve, place a few wedges of warm pineapple on a plate alongside a generous scoop of cardamom ice cream. Scatter liberally with fresh pomegranate seeds and enjoy immediately.

Nutrition

Calories: 357kcalCarbohydrates: 44gProtein: 4.7gFat: 19.8g

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