In case you haven’t noticed, I am a complete type A, organized, neat freak…until it comes to the sink. I hate doing dishes. Hate it. I doubt anyone really likes doing them, but I despise it. We are lucky enough to have a dishwasher, but I still do whatever it takes to get out of washing the dishes. I have two methods that I use regularly.
At least he used to, until I made this ice cream. This ice cream is nothing short of amazing, but I’m pretty sure I used close to every dish we own in the process of creating it. Cutting boards, ice cream makers, mixing bowls, pots, cookie sheets, spoons (lots of spoons), spatulas, cup measures, measuring spoons and tasting bowls. Oh, and don’t forget about all the photo shoot dishes. More bowls. More spoons. More cutting boards. Did anybody tally that? I’ll tell you, it’s more than a sink full. And it was more than Jon was willing to wash. -Wow. That’s a lot of dishes you’ve got “soaking” there. -They need to sit awhile (<—that’s a lie). Then maybe you can help me wash them? -By help you, you mean do them? No way. -What if I load the dishwasher and you do the rest. I hate getting my hands wet. Well, this my friends, is what I came home to the next night. Designer dish gloves. “Don’t you love them. They’re extra long so even your arms stay dry. And they’re pink. And girly.” Worst. Gift. Ever. So for now I will do dishes. But only because this ice cream is totally worth it. It tastes just like summer. Roasted, fresh pineapple, pureed and mixed into a creamy, vanilla base. You can stop there, but I don’t recommend it. I went on and topped it with a bourbon caramel sauce. HELLO! No jokes. Bourbon+Caramel. Sweet, edible booze. Amazing. The sauce is the perfect compliment to the pineapple ice cream. I am loving this combination so much that when I make this again, I think I’ll swirl the caramel right into the ice cream. Yes. I will. Then I can eat it straight from the container and that’s one less dish to wash. Roasted Pineapple Ice Cream with Bourbon Caramel Sauce (adapted from Cooking Light and this Peach Ice Cream) Ingredients: For the pineapple ice cream: 1 lb chopped pineapple 1 tablespoon brown sugar 1 cup whole milk pinch of kosher salt 3/4 cup sugar (I used organic cane sugar) 1/2 vanilla bean 2 cups heavy cream 5 egg yolks 1 teaspoon vanilla extract 1/4 cup shredded, unsweetened coconut, toasted (for topping) For the bourbon caramel sauce: 1/2 cup sugar 3 tablespoons plus 2 teaspoons bourbon, divided 3 tablespoons water 1 teaspoon lemon juice 1/4 cup heavy whipping cream 1 teaspoon vanilla extract Directions:
spatula push the mixture through the sieve. Stir the vanilla and pineapple puree into the base and refrigerate to chill thoroughly. Chilling will take several hours, so it’s best to leave it over night. I put mine in the freezer for a few hours, since I didn’t have time to wait for it over night.
Posted on May 21, 2012