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roasted pineapple coconut ice cream

Roasted Pineapple Coconut Ice Cream #IceCreamWeek

Carrie @ poet in the pantry
5 from 1 vote
Prep Time 8 hrs 20 mins
Cook Time 30 mins
Total Time 8 hrs 50 mins
Course Dessert
Servings 6

Ingredients
  

Roasted Pineapple

  • 3 Tablespoons unsalted butter melted
  • cup organic light brown sugar
  • 1 large pineapple

Ice Cream

  • 1 can 13.66 fluid ounces full fat coconut milk
  • 1 cup heavy cream
  • ¼ cup organic sugar
  • pinch Himalayan pink salt
  • 6 large cage free egg yolks
  • ½ cup roasted coconut chips they’re thicker cuts of coconut that come already roasted

Instructions
 

Roasted Pineapple

  • Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set it aside.
  • Cut off the top, bottom, and tough skin from the pineapple and cut slices lengthwise, coring the pineapple it the process.
  • Place pineapple slices on the prepared baking sheet, brush with half the melted butter, and sprinkle with half the brown sugar.
  • Bake for 15 minutes.
  • Flip pineapple slices, brush with the remaining butter and sprinkle the remaining brown sugar over them.
  • Bake for about 15 minutes.
  • Leave on baking sheet to cool before cutting into chunks.
  • Store in the refrigerator until ready to churn the ice cream.
  • Note: You will end up with about 2½ cups of roasted pineapple; you will only need 1 cup of it for this recipe. The rest can be used how you please. Personally, I couldn’t stop myself from stuffing my face with it.

Ice Cream

  • While the pineapple is roasting, in a medium, heavy-bottomed sauce pan, whisk together the coconut milk, cream, sugar, and salt until the sugar is dissolved.
  • Heat over medium-low heat until bubbles start to form around the perimeter of the pan.
  • In a medium bowl, whisk together the egg yolks.
  • Slowly pour about ⅓ of the heated milk mixture in a steady stream into the yolks, whisking the whole time. Whisk to combine completely.
  • Slowly pour the egg mixture into the remaining milk mixture in a steady stream, whisking the whole time.
  • Switch to a silicone spatula and continue heating over medium-low heat, stirring the whole time, scraping the bottom to ensure it doesn’t burn.
  • Once the mixture has thickened to a custard that coats the back of of your spatula and if you run your finger down it, a line remains, remove from heat.
  • Fill a large bowl with ice.
  • Get a bowl that will fit inside the large bowl but will also hold the custard and place a strainer over the top of it. Pour the custard through the strainer into the bowl.
  • Place the custard bowl in the ice bowl and stir periodically until it reaches room temperature, about 15 minutes.
  • Cover and refrigerate for 4 hours.
  • Process in your ice cream machine according to manufacturer’s directions.
  • Add 1 cup of the roasted pineapple and the coconut chips in the last 2 minutes of churning.
  • Transfer to an airtight container and freeze for at least 4 hours before serving.