Caramelized Pineapple Ice Cream (#18)

11 07 2012
Dairy Queen pineapple sundae

My weakness!

I have a confession.  Even though I’ve committed to a year of ice cream making (over one-third of the way through!!!), I still, on occasion, like going to Dairy Queen.  Pineapple sundaes are a bit of a weakness for me.  I don’t care what crazy, unpronouceable ingredients go into them.  I am a sucker for sweet soft serve ice cream and tangy pineapple.  But when I mentioned the other day that I wanted a DQ pineapple sundae, the Official Taster raised an eyebrow and gave me a look.  While Tavis did oblige and let me indulge, I knew it was time to develop a 52 Scoops pineapple treat.

I used to think that pineapples were really finicky to peel and cut.  When Tavis and I were visiting the floating markets in the Mekong Delta in Vietnam last year, we marvelled at the ability of the pineapple vendors.  The vendors, mostly women, have perfected the art of peeling and spiral cutting a pineapple in just a minute or two. They are MACHINES, carving perfect little hand-held snacks for boatloads of happy travellers passing through the delta.

Floating market pineapple vendor

Pineapples, pineapples everywhere!

Woman cutting pineapple

Pineapple Lady expertly peeling a pineapple

Spiral cutting a pineapple

Spiral cutting out the eyes of the pineapple

Fresh pineapple


Here’s a link to a very helpful spiral cutting technique video on YouTube.  Once you practice a few times, you’ll get the hang of it and you’ll never need to buy canned or pre-cored/cut pineapple again!

For this ice cream recipe, I caramelized the pineapple in a little bit of butter and brown sugar.  Cooking the pineapple takes away the acidic bite on your tongue and results in a deeper, richer taste.  The addition of rum keeps the pineapple from freezing into solid chunks, while imparting another layer of flavour.  When the caramelized pineapple is churned into a simple vanilla base — absolutely exquisite!

Caramelized Pineapple Ice Cream (#18)  (Makes about 1.5 L)

Ice Cream:

2 eggs
3/4 cup white sugar
3 cups half-and-half cream
1/2 tsp pure vanilla extract

Caramelized Pineapple (makes about 2 cups):

3 cups of fresh pineapple tidbits (half to one pineapple, depending on size and your peeling abilities)
2 tbsp butter
3 tbsp brown sugar
2 tbsp rum (I used spiced rum)

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No Fudge All Crunch Ice Cream Cake

15 04 2012

For the last five years, Tavis and I have celebrated our birthdays with our good friends Jenn and Lee.  Tavis and Jenn’s birthdays are in January, and Lee’s and my birthday are in April.  Our January Babies and April Babies events have become a special tradition, always involving a delectable home cooked meal and a special order Dairy Queen ice cream cake that has “less fudge and more crunch” (we find the fudge to be a tad sweet).

For the uninitiated, DQ ice cream cakes are made with layers of vanilla and chocolate soft serve, dark, thick fudge, and chocolate cookie crunch.  They put me in an incredible happy mood.  Since I’ve embarked on a year of ice cream making, I figured I’d be given some latitude if I deviated from the norm of purchasing a DQ cake for April Babies this year and, instead, *made* an ice cream cake  — one with no fudge and all crunch, to satisfy my recent Oreo cookie craving.

This recipe takes a bit of planning.  Make both ice cream custards on Day 1, crank the ice cream and assemble the cake on Day 2, serve the ice cream cake on Day 3.  Patience, patience, I assure you it is worth it!

No Fudge All Crunch Ice Cream Cake

No Fudge All Crunch Ice Cream Cake (Makes about 2 L)

1 cup of finely crushed Oreo cookies (about 12 cookies, whirled around in a small food processor)
1 recipe vanilla ice cream*
1 recipe chocolate ice cream*
10 coarsely chopped Oreo cookies

* Since we were going to be eating oodles of cake, I lightened up both recipes by substituting whole milk for the whipping cream (no change to the amounts of half and half).  If you prefer an ultra premium ice cream cake, you can stick with the original recipes.

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