in Dessert Recipes

Pineapple chili ice cream

updated

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Ingredients for 8 servings:

  • 100 g brown cane sugar
  • 1 pineapple, nice and ripe
  • 1 tbsp lime juice
  • 1 pinch of cayenne pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 5 minutes; Total time approx. 5 hours 25 minutes

popsicle

Bring the sugar to a boil with 250 ml of water and simmer for about 5 minutes until the sugar has dissolved. Remove the syrup from the heat and let it cool. Peel, trim, and dice the pineapple. Blend the cubes with the syrup, lime juice, and cayenne pepper in a blender until finely ground. Divide the mixture evenly among popsicle molds, making sure not to fill them all the way to the top, and freeze for about 2 hours. Then insert a popsicle stick into each one and let the ice cream freeze for at least another 3 hours. Remove the ice cream to serve and carefully remove it from the molds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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