Photo courtesy of Turning It Home
A sweet pineapple ice cream with a faint habanero kick. This ice cream isn’t outright spicy, the spice just barely lingers on your tongue. A small amount of habanero emphasizes the sweetness of the pineapple. I promise, don’t be scared of this little pepper in this recipe!
Roasted Pineapple Habanero Ice Cream
Makes about 4 cups ice cream
Total Time: 2 hours
• 2 cups pineapple, diced
• 1/4 cup sugar
• 3 tablespoons fresh lemon juice
• 1 1/2 cups whole milk
• 2 tablespoons corn starch
• 2 oz (4 tbsp) cream cheese, room temp
• 1/8 teaspoon salt
• 1 1/2 cups heavy cream
• 2/3 cup sugar
• 2 tablespoons light corn syrup
• 1/2 habanero pepper, seeds and stem removed
Preheat oven to 450F. Combine pineapple with sugar in 8 inch square glass dish, stirring gently to mix well. Roast for 20 minutes, or until just soft. Let cool slightly. Puree fruit in food processor with lemon juice. Measure 1/2 cup pureed fruit; refrigerate the rest of the puree.
In a small bowl, mix 2 tablespoons of the milk with the cornstarch to create a smooth slurry. In a large bowl, whisk the cream cheese and salt until smooth. Fill another large bowl with ice and water for later.
Combine the remaining milk, cream, sugar, and corn syrup in a 4 quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a spatula, until slightly thickened, about 1 minute. Remove from the heat.
Gradually whisk the hot milk into the cream cheese until smooth. Add the habanero and reserved 1/2 cup pineapple puree and mix well. Pour mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand until cold, about 30 minutes.
Pour the ice cream base into the frozen canister and spin until thick and creamy, about 30 minutes. Pack the ice cream into a storage container, folding in the pineapple as you go. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.