Piña Colada Ice Cream with Sautéed Exotic Fruit
- For the sautéed exotic fruit
- 50 grams
- 200 grams
Vanilla beans (cut in half lengthwise)
freshly ground Szechuan pepper
- 1 teaspoon
- For the Curaçao syrup
- 37 centiliters
- 100 grams
- For the piña colada ice cream
- 160 grams
- 50 centiliters
very ripe Pineapple pulp (or canned pineapple)
- 500 milliliters
- 10 centiliters
For the sautéed fruit: Peel the fruit and cut into small pieces. Melt the butter in a large skillet, add the sugar, star anise, cinnamon, vanilla beans and saffron threads. Add the fruit and sauté over medium heat until caramelized. Season with Sichuan pepper and then sprinkle with gingerbread spices.
For the Curaçao syrup: Combine the Curaçao and sugar in a small saucepan. Bring to a boil then reduce the heat and simmer until reduced to a syrupy consistency. Let cool.
For the piña colada ice cream: Whip the egg yolks and sugar until thick and fluffy. Purée the pineapple pulp then bring to a boil along with the coconut milk. Gradually whisk into the egg yolk mixture then transfer back to the saucepan. Reduce the heat and stir until thick and creamy. Transfer to a bowl, stir in the rum then chill for about 24 hours. Churn in an ice cream maker and freeze. Alternatively, transfer to a shallow dish and freeze for 3-4 hours, stirring every 30 minutes.
Arrange the sautéed fruit and piña colada ice cream on serving plates. Drizzle with the Curaçao syrup and serve garnished with caramelized spices.