Maple Ginger Pineapple Ice Cream Food

ROASTED PINEAPPLE WITH THYME-GINGER ICE

Steps:

• Scatter the thyme leaves among the compartments of 2 large ice cube trays. Fill the trays with ginger beer and freeze at least 6 hours and preferably overnight.
• Preheat the oven to 400 degrees F.
• Put the pineapple slices on a nonstick baking sheet. Brush both sides very lightly with vegetable oil and sprinkle them evenly with the sugar; sprinkle very lightly with salt as well. Roast in the oven for 20 minutes. Remove from the oven and flip the slices.
• Put in the oven and continue roasting until they are golden, about 10 minutes more. Remove from oven and cool slightly in the pan.
• Transfer the ginger beer ice cubes to a food processor and pulse until broken down and fluffy. Transfer to a small cake pan or baking dish.
• To serve, put 2 slices of warm pineapple on each dessert plate; top with a scoop of ginger ice and garnish with a small sprig of thyme.

MAPLE, GINGER & PINEAPPLE ICE CREAM

Steps:

• Blend, milk, coconut milk, evaporated milk, heavy cream, pineapple juice, lemon juice, lemon zest, crushed pineapple, crystallized ginger, ground allspice, brown sugar and maple syrup together.
• Freeze according to your ice cream makers instructions.
• This will make 1 quart.

LEMON GINGER ICE CREAM

Steps:

• Combine all ingredients well.
• Place in an ice cream freezer and freeze according to manufacturer's instructions.

GINGER ICE CREAM

Steps:

• Combine milk, cream and ginger slices in saucepan over low heat.
• When bubbles start to appear, stir constantly for 5 minutes.
• DO NOT ALLOW MIXTURE TO BOIL.
• Remove from heat and discard ginger slices.
• Add sugar to mixture and stir until sugar dissolves.
• Cool to room temperature.
• Stir in chopped ginger.
• Refrigerate until mixture is very cold.
• Transfer mixture to ice cream maker and process according to manufacturer's directions.
• Freeze in freezer or serve immediately.
• If freezing let ice cream soften in refrigerator for 20 minutes before serving.

GINGER ICE CREAM

Steps:

• Simmer the water, sugar and ginger for 3-4 minutes in a saucepan, stirring occasionally to make a light syrup.
• Set aside and cool for 5 minutes.
• In another saucepan, scald the milk and cream.
• Remove from heat and stir in 1/3 cup sugar and the ginger syrup.
• Set aside for 15 minutes to let flavors blend.
• Strain the ginger solids from the milk mixture and discard.
• Whisk in the egg yolks and crystallized ginger.
• Return to heat, either in a double boiler or heat diffuser.
• Heat gently, stirring constantly, until the mixture becomes a thin custard. It will thicken slightly but should not be heated to a simmer or boil.
• Cool and prepare according to your ice cream maker instructions.

PINEAPPLE HABANERO ICE CREAM

Steps:

• In a saucepan, bring pineapple, peppers and 3/4 cup sugar to a boil.
• Add cornstarch by mixing a small amount of liquid in the starch in a separate bowl before adding to the pineapple mixture. Let boil until peppers start to integrate into the liquid but before they start to turn color (sorry this part is vague, but I let mine boil/simmer for about 7-10 minutes stirring constantly so nothing burned or stuck to the pan).
• While pineapple is simmering bring milk and vanilla beans to just about boiling (you will need to scrape your vanilla beans and add both the pulp and the bean).
• Separate egg yolks and whisk in a medium bowl with the last 1/4 cup of sugar.
• Once milk is almost boiling add small amounts to the egg and sugar mixture to temper the eggs. Add slowly or you will have scrambled eggs!
• Once the milk has been added completely put it back in the pan and bring to a simmer or to 175°F which basically ensures you have a custard consistency.
• Once you reach custard consistency immediately remove from heat and pour through a fine mesh sieve into a large bowl.
• Add pineapple and pepper mixture to the bowl and stir until it starts to cool.
• Add 2 cups of creme and stir until thoroughly incorporated.
• Chill for at least 4 hours before putting it in the ice cream maker.

MAPLE ICE CREAM

Steps:

• In a large bowl beat eggs until creamy and then add next 4 ingredients (maple syrup - salt), stirring to blend.
• Transfer mixture to top of double boiler set over simmering water, over low heat.
• Cook, for 5-10 minutes, stirring constanlly until mixture coats spoon. Remove from heat. Let cool.
• Stir cream and vanilla into mixture.
• Transfer mixture to ice cream maker and process according to manufacturer's directions.

MAPLE ICE CREAM

Steps:

• Whisk 1/2 cup maple syrup and egg yolks together in a medium bowl. Set aside.
• Stir remaining maple syrup, half-and-half, cream, and salt together in a medium saucepan. Heat over medium-high heat, stirring often, until simmering. Reduce heat to medium.
• Add about 1/2 cup of the hot cream mixture to the egg mixture. Whisk constantly to prevent the eggs from cooking. Repeat with another 1/2 cup of the cream mixture. Pour egg mixture into the saucepan, stirring constantly with a heatproof spatula. Cook, stirring constantly, until custard thickens and coats the back of the spatula, 1 to 2 minutes longer. Remove from heat.
• Strain custard through a fine-mesh sieve set over a clean bowl. Whisk in vanilla extract. Set the bowl in an ice bath and stir the custard occasionally until cooled to room temperature, 15 to 30 minutes.
• Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate for 2 to 4 hours, or overnight.
• Churn cold custard in an ice cream maker, according to manufacturer's instructions, until it reaches the consistency of soft serve. Serve right away or cover tightly with plastic wrap and freeze until firm.