Frozen Tropical Fruit Sundaes
6,6 / 10
To prepare the ice cream: peel the pineapple, quarter and remove the core. Cut the rest of the flesh into pieces. Pour 150g of sugar into a pan, add 100 ml of water and bring to the boil. Boil for 10 minutes then add the pineapple pieces. Cook for a further 20 minutes over a low heat, stirring occasionally.
Meanwhile, beat the egg yolks with the rest of the sugar and bring the milk to the boil. Gradually beat the milk into the egg/sugar mixture. Then pour everything into the pan and cook over a low heat until the cream coats a spoon and thickens. Pour into a bowl and leave to cool.
Pour the pineapple/syrup mixture into a blender and blend to a thin pulp. Add the pulp to the cream and mix together well. When mixture has cooled completely, pour into an ice-cream maker. Churn then turn out into a mould. Put in the freezer.
To prepare the caramel: peel the pineapple and cut into pieces. Put in a blender. Pass the blended pulp through a fine sieve, crushing with a fork to catch the juice.
Pour the sugar into a deep-bottomed pan (Am: deep-bottomed skillet). Add the pineapple juice and place over a low heat. Cook without stirring to an amber-colored caramel. Pour into a lightly oiled dish and leave to set.
Just before serving, break the caramel into small pieces. Fill dishes with scoops of the ice cream, decorate with the pineapple caramel pieces. Serve immediately.