Black Pepper Ice Cream With Drunken Pineapple Slices Recipes

Steps:

• Cut off the top of the pineapple and discard. Use a pineapple corer to remove the flesh and core of the pineapple, making sure to go all the way to the bottom without piercing any holes; discard the core and save the flesh. Pat dry the inside of the hollowed-out pineapple with a couple of paper towels (this will ensure that the ice cream adheres), then place in the freezer to chill while you make the ice cream.
• Transfer half of the pineapple flesh (about 9 ounces) to a blender; save the other half for another use. Add the sweetened condensed coconut milk, vanilla and salt to the blender, then blend on high, scraping down the sides of the carafe with a rubber spatula as needed, until the mixture is very smooth, about 1 minute.
• Beat the heavy cream in a large bowl with an electric mixer on medium-high speed until it's fluffy and holds stiff peaks, 1 to 2 minutes. Gently fold half of the pineapple mixture into the whipped cream with a rubber spatula until combined. Fold in the remaining pineapple mixture until all is combined and no streaks remain.
• Spoon the pineapple mixture into the chilled, hollowed out pineapple. Cover loosely with plastic wrap and freeze until solid, at least 6 hours and up to overnight.
• If frozen overnight, let the pineapple thaw in the refrigerator for 15 minutes before serving. To serve, use a sharp long chef's knife to cut the pineapple lengthwise into quarters. Trim off the bottom, then slice each quarter crosswise into 1-inch-thick wedges (about 20 slices total). Serve immediately as is. Alternatively, dip the edges of each pineapple slice in the toasted coconut, then serve.

Steps:

• In a medium-size saucepan, combine the cream, milk, sugar and pepper. Bring to a boil. Meanwhile, whisk the yolks in a a mixing bowl until light. Whisking constantly and rapidly, gradually pour the boiling cream mixture into the yolks.
• Place over a bowl of ice to cool. Cover and refrigerate until cold. Freeze in an ice cream machine according to manufacturer's instructions.

Steps:

• For Ice Cream: Combine 3/4 cup milk, vanilla, lime peel, juice and sweetened condensed milk in a bowl; set aside.
• Heat 1-1/4 cups milk and pepper in a heavy saucepan over medium heat for 5 to 8 minutes, stirring constantly to avoid scorching. Do not let mixture boil. Remove from heat; cover and let stand for 10 minutes. Strain milk mixture through cheesecloth or fine sieve; discard solids. Whisk egg yolks in a medium bowl. Gradually add hot milk mixture, stirring constantly with whisk. Return milk mixture to saucepan and add sugar. Cook over medium heat stirring constantly until mixture coats back of metal spoon, about 3 minutes. Remove from heat and gradually add in milk and lime mixture. Cover and chill completely. Freeze ice cream according to manufacturer's directions.
• For pineapple slices: Preheat broiler. Heat brown sugar and rum in a small sauce pan over medium heat until sugar is dissolved completely. Spray broiler pan with non-stick cooking spray or brush with vegetable oil. Place pineapple slices on broiler pan; baste with rum sauce. Broil two minutes on each side until lightly brown.
• To serve: place pineapple slice on dessert plate; top with a scoop of ice cream.