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.