pineapple-fosters-5

Pineapple Fosters Ice Cream

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Ice Cream

Is there one dessert that you associate with your parents? Maybe I’m weird because I associate everyone with one dessert, but I’ve had my parents nailed down long before everyone else. For my dad, it’s easy – pineapple upside down cake. I’ve made a million versions of this classic over the years for him. Father’s Day, his birthday, you name it.

My mom, on the other hand, is a little harder to nail down. She has a wider taste in desserts, but there’s always one memory that stands out in my mind.

 

Quite some time ago, Red Lobster had a banana fosters cheesecake that came with a brickle cookie on top. We always used to go to Red Lobster for the biscuits (who doesn’t love them?), and my mom would get the banana fosters cheesecake for dessert every time. One time, they were out of the cookies on top and all I can remember is laughing at how upset she was that she wouldn’t be able to get the cookie. Now that I’m older and have my entire day ruined when the local ice cream shop no longer has sticky bun ice cream for the season, I totally get it. In case I haven’t mentioned it before, I clearly take after my mom.

 

I opened the freezer the other day to find an almost-full bottle of Captain Morgan staring me in the face so what was my first thought? Obviously: “What can I bake with this?” I began scheming and thought about making a rum cherry pie, but I’m terrible at pies so I thought of mom and her ‘dessert’ and decided to mix it up with a fosters ice cream.

Why not banana fosters, you may ask. Well, I’m never a fan of sticking with the original and I thought this would be a sweet ode to both my parents. Pineapple for my dad, fosters for my mom and ice cream because I clearly inherited my late night ice cream addictions from the both of them. Poor Zack is now doomed to a fate of regular ice cream runs too, but he doesn’t seem to mind so far.

This ice cream is the perfect combination of spicy, sweet and delicious. It tastes even better on top of actual pineapple fosters, but that hasn’t stopped me from dipping into the fridge once (or twice) a night. Enjoy the recipe and be sure to tell me how it turns out!

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Pineapple Fosters Ice Cream

Rich and spice-packed ice cream with gooey pineapple chunks swirled throughout.

Servings 1 quart

Ingredients

Vanilla Ice Cream Base

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 5 egg yolks
  • 1 cup sugar
  • 2 tsp. vanilla
  • 1 pinch salt

Pineapple Fosters

  • 1 cup dark rum
  • 1 cup brown sugar
  • 2 tsp. cinnamon
  • 1 pineapple cored & cut into slices

Instructions

Vanilla Ice Cream Base

  1. Whisk together your egg yolks and sugar until light yellow. Slowly whisk in the milk and heavy cream until well-combined. Add in the vanilla and salt.

  2. In a medium-sized sauce pan, heat the mixture over medium-low heat until thick enough to coat the back of the spoon. You should be able to run your finger through the mixture and leave a clear line.

  3. Let the base come to room temperature. Cover the mixture and chill until cold. Usually around 3 hours.

Pineapple Fosters

  1. To make the sauce, whisk together the rum, brown sugar and cinnamon in a small bowl. Set aside.

  2. Slice the pineapple into 6-8 slices and lay flat in a shallow baking dish. Pour the sauce mixture over the pineapples and let soak for 15 minutes flipped once halfway through.

  3. Once pineapples are soaked, pour the excess sauce into a small saucepan. Heat over medium-high heat until bubbling.

  4. Simmer for one minute and then reduce heat to medium. Continue to heat the mixture until thick and reduced to about half. Let cool.

  5. Heat a large skillet or grill pan over medium-high heat. Once heated, place the pineapple slices in the pan and cook each side for ~3 minutes each until they're golden brown. Once cooked, place the pineapples in a covered dish and refrigerate until cooled.

Put It All Together!

  1. Freeze the ice cream base in your machine according to manufacturer's instructions.

  2. Before you remove it from the machine, chop 5 or 6 of the pineapple slices into small pieces to fold into ice cream. Add in 1/2 cup of the remaining sauce and let churn for ~30 seconds or until sauce is ribboned throughout the ice cream.

  3. Pour the mixture into a container and freeze for ~1 hour or until hardened through. Use the additional slices for decoration or add it into the ice cream if you really LOVE pineapple!

Recipe Notes

You can also use canned pineapple, but make sure you dry them properly so they cook through.

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