Pineapple with Sugar-cinnamon Crust and Tahitian Vanilla Ice Cream

Cut the vanilla pod lengthways and scrape out the vanilla pulp with the tip of a knife. Then mix the egg yolks with the sugar and the vanilla pulp in a bowl until smooth. Heat the cream together with the vanilla pod in a saucepan. Gradually stir the egg and sugar mixture into the cream (250 g). Let the mixture foam up in the saucepan, stirring constantly, until it starts to get creamier and firmer. Take the pot off the heat, remove the vanilla pod and let everything cool down (preferably overnight). The next morning stir the rest of the cream (200 g) into the mixture and then put everything in the ice cream maker.

To do this, soak the gelatine in cold water for 10 minutes. Heat approx. 100 ml of coffee and dissolve the pressed gelatine in it. Mix everything together and add powdered sugar to taste. Pour into the iSi Gourmet Whip (cream dispenser), screw on a cream charger and shake vigorously. Chill for a few hours.

Cleanly remove the skin and stalk of the pineapple. Then stick on a skewer. While grilling (at 350 degrees) brush repeatedly with butter and the sugar mixture. When the outside is caramelized, the pineapple is done.