Brazillian recipe desserts pineapple rings with ice cream flavored cream

Pineapple Rings with ice cream

flavoured cream

Pineapples are grown all over Thailand and are commonly eaten freshly sliced at the end of a meal.

Active time: 45 min

Start to finish: 17 ½ hr (includes chilling and freezing)

INGREDIENTS

1 1/2 cups drained canned crushed pineapple in juice reserving 1/2 cup plus 1 tablespoon juice

3/4 cup plus 2 tablespoons sugar

2 teaspoons corn starch

1 1/4 cups whole milk

2 large egg yolks

1/4 teaspoon vanilla

1 cup chilled heavy cream

Special equipment: an instant-read thermometer; an ice cream maker

Accompaniment : Lacy Rice Noodles

PREPARATION1. Bring pineapple, 1/2 cup

reserved pineapple juice, and 1/2 cup sugar to a boil in a 2- to 3-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer, stirring occasionally, until pineapple is softened, for about 5 minutes.

Stir together corn starch and remaining tablespoon pineapple juice in a small bowl until corn starch is dissolved, then add to pineapple mixture and simmer, stirring frequently, until thickened, about 1 minute.

2. Bring milk to the boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together yolks, remaining 1/4 cup plus 2 tablespoons sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking.

Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until custard heats to 170 to 175°F on the thermometer, for 2 to 3 minutes.

Immediately pour custard through a very fine-mesh sieve into a bowl, then stir in pineapple mixture and vanilla and cool to room temperature, stirring occasionally. Stir in the cream, then chill custard, covered, until very cold, about 4 hours.

3. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.

Cooks' note:Ice cream can be made 3 days

ahead.