Pineapple ice cream with rosemary
Description
The dish is prepared without unnecessary complications. A recipe for ice cream with pieces of dried pineapple, pineapple puree, and fresh rosemary. The tart sweetness of pineapple and the piquancy of rosemary make this dessert unforgettable. The finished dessert can be served immediately.
Instructions
- 1
Step 1
1. Crush the rosemary. Cut the dried pineapple into pieces. Pour the cream into a large bowl and place a sieve on top. Heat the milk in a saucepan over medium heat, add half of the cream and sugar. Cook, stirring frequently, until the sugar dissolves and the milk comes to a boil. In a medium bowl, whisk the egg yolks. Add about half of the hot milk and stir with a whisk. Gradually pour the egg mixture into the remaining milk mixture in the saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Cook until it thickens.
- 2
Step 2
2. Pour the egg mixture through a sieve into the remaining cream. Mix in the rosemary and pineapple purée. Chill the mixture over an ice bath until it reaches room temperature, or cover and let it cool naturally. Once the mixture reaches room temperature, cover and refrigerate for 2–3 hours or overnight. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions. Mix in the dried pineapple pieces once the ice cream begins to freeze—this prevents the pineapple pieces from sinking to the bottom.
- 3
Step 3
3. Garnish the ice cream with rosemary and serve.