Piña Colada Ice Cream with Sautéed Exotic Fruit

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Piña Colada Ice Cream with Sautéed Exotic Fruit
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Difficulty:
easy
Difficulty
Preparation:
5 h.
Preparation

Ingredients

for
4
For the sautéed exotic fruit
50 grams
200 grams
1
1
1
2
2
4
4
2
Vanilla beans (cut in half lengthwise)
4
freshly ground Szechuan pepper
1 teaspoon
For the Curaçao syrup
37 centiliters
100 grams
For the piña colada ice cream
10
160 grams
50 centiliters
very ripe Pineapple pulp (or canned pineapple)
500 milliliters
10 centiliters

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Arrange the sautéed fruit and piña colada ice cream on serving plates. Drizzle with the Curaçao syrup and serve garnished with caramelized spices.