Pineapple! So many ways to enjoy it. So many uses. You could eat it fresh, top a Hawaiian pizza with it, grill slices for teriyaki burgers… Or! You could place one upside down in your grocery cart to signal to other shoppers that you’re a swinger. At least that’s what I’m told–the internet won’t confirm or deny. (What else is new?)
If you’re bored, you could try it sometime and let me know how it turns out. I would imagine this mission would end fruitlessly (hah!), because honestly, what are the odds? But you never know I guess. I definitely am too boring to know.
However… I’m not too boring to put pineapple and serrano peppers in ice cream, so there’s that.
Think of this as a spicy, fruity creamsicle. Swirls of fresh, bright, tropical fruit with a fresh, green kick, all enveloped in fluffy, pure sweet cream ice cream.
The ice cream itself is just a sweetened cream base–so pure that not even vanilla gets in on this. Once again, it’s a cornstarch base, except I’m playing with the milk-to-cream ratio. I made this slightly leaner than my last experiment (Tea! Bourbon! Peach!), and I think I like it like this.
This base recipe makes the purest, whitest and, well, plainest ice cream I’ve ever had. It’s the perfect starting point for oh-so-many fun things.
Like spicy fruit. Pineapple with a side of whoa there! I was inspired by a restaurant down the street from where I work that sells homemade popsicles, pineapple-serrano being one option. No, I didn’t try one, but I’m sure the day is coming. For now, I just filed it away in my brain.
Of course, going full-copycat and making popsicles would make sense. I haven’t gotten into the popsicle craze though–mostly because I lack equipment. Also, precision and measuring skills.
Sorbet would be the next logical step. But… I’m not crazy about sorbets. For no reason other than that ice cream is soooo much better.
So, ice cream it was. Put it in a swirl and call it done.
Using frozen fruit makes the fruit-swirl thing really easy. There’s no cooking, softening, cooling… It comes out the perfect consistency to be swirled right into freshly-churned base.
This whole situation is basically fruit and cream deciding they need to spice things up. Creamsicle ingredients who went to the grocery store, plopped a pineapple upside down into a grocery cart, and the rest is history! Or something.
Either way, things are cool, creamy, fruity, sweet, spicy and fresh. Whichever way y’all swing (no judgment from me, ever).
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 1/4 cup light corn syrup
- 1 heaping cup frozen pineapple chunks
- 1/2 a small serrano pepper, seeded, de-membraned and minced
- 2 tablespoons sugar
- 1 tablespoon vodka
- To make the ice cream, combine sugar and cornstarch in a large saucepan until combined, then add the cream, milk and corn syrup and heat over medium-high heat, whisking constantly, until the mixture reaches a gentle boil, then reduce heat to low and simmer, whisking constantly, for 30 seconds as the mixture thickens.
- Strain mixture through a fine mesh sieve into a large bowl, then cover tightly and refrigerate until thoroughly chilled, at least a few hours but preferably overnight.
- Process the cream mixture in your ice cream maker according to manufacturer’s directions. While ice cream is churning, make the pineapple-serrano swirl by simply combining all of the ingredients in a blender or food processor. Drop spoonfuls of both mixtures into a resealable container, alternating between them. Run a butter knife through to create a swirl effect, then freeze until firm. Makes about a quart.