Baked pineapple carpaccio with macaroons and peanut butter ice cream

December 5, 2012 (Last Updated: January 11, 2019)
Baked pineapple carpaccio with macaroons and peanut butter ice cream recipe

Peanut butter ice cream is absolutely delicious. And when you add it to a zesty combination of baked pineapple carpaccio and add some macaroons to the mix, you cannot go wrong!

You’ll need an ice-cream machine for the ice cream.

Print Recipe

Baked pineapple carpaccio with macaroons and peanut butter ice cream

Ingredients

  • Ice cream

  • 500ml (2 cups) double-thick cream
  • 400g crème fraîche
  • 300ml milk
  • 6 large egg yolks
  • 210g (1 cup) castor sugar
  • 90ml peanut butter

  • Pineapple

  • 1 pineapple, peeled
  • 2 cloves
  • 2 star anise
  • 60ml (¼ cup) honey
  • 30g (3 tbsp) butter

  • Macaroons

  • 385g desiccated coconut
  • 1 x 385g tin condensed milk
  • 5ml (1 tsp) vanilla extract
  • 2 large egg whites
  • a pinch of salt
  • icing sugar, to dust
  • fresh mint, to serve

Instructions

1

For the ice cream, bring the cream, crème fraîche and milk to a boil in a medium saucepan over medium heat.

2

Beat the yolks and sugar together until light and creamy. Add the peanut butter. Slowly pour the hot milk mixture over the yolks while stirring continuously and mix until smooth.

3

Pour the milk mixture back into the saucepan. Cook gently over a low heat, while stirring, until it starts to simmer. Be careful not to boil the mixture or it will curdle. Pour into a mixing bowl and leave to cool.

4

Pour the mixture into the ice-cream machine and leave until frozen, about 30 minutes. Pour the ice cream into a freezer-proof container and keep in the freezer until needed.

5

Preheat the oven to 180°C.

6

Place the pineapple on a baking tray and press the cloves and star anise into it. Bake until the pineapple is soft, about 40 minutes. Remove the spices.

7

Heat the honey and butter in a large pan over medium-high heat. Fry the pineapple in the mixture until golden and caramelised. Leave to cool for 2 hours.

8

Lower the oven temperature to 160°C. Grease a baking tray.

9

For the macaroons, combine the coconut, condensed milk and vanilla extract in a medium bowl.

10

Beat the egg whites until foamy. Add salt and continue beating until stiff peaks form. Gently fold the egg whites into the coconut mixture with a metal spoon.

11

Spoon ice-cream scoops (60ml) filled with the mixture onto the baking tray and bake until golden, about 15 – 20 minutes. Allow to cool and dust with icing sugar.

12

Slice the pineapple thinly and serve with the macaroons, ice cream and fresh mint.

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December 5, 2012 (Last Updated: January 11, 2019) By
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