PAN-FRIED PINEAPPLE WITH CARDAMOM ICE CREAM
The joy of this dessert is in the beautiful contrast of the spiced, hot, tropical pineapple with the cold, sweet, exotic cardamom ice cream. I tend to whip this up after dinner when friends come over, because the ice cream can be made in advance and the fried pineapple in 5 minutes (and the end result looks far more impressive than the effort required). NOTES: You’ll need to begin this dessert a day ahead to allow time for the ice cream to freeze. An ice-cream maker will make life easier too. Serves 8 1¼ cups whole milk 1¼ cups heavy cream 1¾ teaspoons ground cardamom (or finely ground seeds from 20 pods) ¾ cup superfine sugar 5 egg yolks 1 large ripe pineapple 1 tablespoon unsalted butter 2 tablespoons honey 1 tablespoon lime juice a pinch of ground cloves seeds of 1 pomegranate (see here for how to seed) If you’re making the ice cream by hand, clear a big space in your freezer for a large, flat plastic container. If you’re using an ice-cream machine and you need to freeze the bowl beforehand, put…
