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Ingredients
- 1 x pineapple peeled, cored,
- Â Â and cut in 1/2" cubes
- 1Â 1/3 c. sugar
- 5 c. heavy cream
- 4 Tbsp. dark rum
- 8 lrg egg yolks
Directions
- Place pineapple on a tray lined with a Silpat (a French nonstick baking mat). Sprinkle with 1/3 c. sugar, and bake in a 200 degree oven, checking every 30 min, till juices become syrupy, about 2 hrs. Set aside.
- In a heavy-bottomed saucepan, bring 4 c. cream to a gentle boil. Turn heat off before adding rum. Add in pineapple, reserving 1/2 c., and remove from heat. In the bowl of an electric mixer fitted with the whisk attachment, whisk yolks and remaining 1 c. sugar till pale and thickened, about 2 min. Place cream mix over medium heat, and bring just to a boil. Whisking constantly, add in about 1/2 c. cream mix to lightened yolks. Add in yolk mix to saucepan, and continue to whisk till thickened, about 3 min. Set aside to cold.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the remaining 1 c. cream till soft peaks form. Gently fold into cooled yolk mix. Transfer to an ice-cream machine, and freeze according to the manufacturer's instructions. Serve with a spoonful of reserved pineapple.
- This recipe yields 1 1/2 qts.
- Comments: Chef Hubert Sandot's cooking often reflects his multinational heritage. He was born in Madagascar, raised in Paris (his father is from Martinique, his mother from France), and now lives and works in New Orleans. As chef and owner of Martinique Bistro, his menu is a fusion of cultural influences: He uses Louisiana ingredients, French techniques, and influences from Africa, Spain, Germany, and the Caribbean. When selecting pineapples, Hubert always gives a gentle pull to one of the leaves; if it comes out easily, he knows the fruit is ripe.
- Yield: 1 1/2 qts
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