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Whole Roasted Pineapple Sorbet

August 1, 2011 | By Maureen In Desserts,Fruit,ice cream recipes | Comments(38)

Last week when I was at the farmer’s market the pineapple grower and I started chatting and he asked me if I had ever roasted a whole pineapple. I hadn’t but it gave me a great idea. Roast a pineapple and make sorbet out of it. It was delicious. It’s different than pineapple sorbet made from fresh or canned pineapple.

I love cooked pineapple, especially with ham but I’ve never roasted the whole pinapple. I’ve always grilled or fried it. I have to tell you, your entire house will smell of sweet roasted pineapple. It was fantastic!

I loved this. This sorbet has so much pineapple in it that it doesn’t freeze rock solid so it’s easy to eat. Roasting the pineapple first makes it really sweet. I added some sugar but I think next time I will taste the roasted pineapple before just plonking the sugar in.

whole roasted pineapple sorbet

No skills are needed to make this sorbet but it does take a bit of time and an ice cream maker. Start by preheating the oven to 200° C or 400° F. Cut the leaves off the top of the pineapple if your pineapple came with leaves and place it in a roasting pan. Roast til soft for 1 1/2 to 2 hours. My pineapple wasn’t huge so it only took 1 1/2 hours. Then let it cool.

Once the pineapple is cool, cut the outside layer off and cut out the little brown things and then cut the pineapple in quarters and remove the core and discard. Roughly cut the pineapple and place it in the food processor with a simple syrup made from 1 cup sugar and 1/2 cup water. I only used about 1/3 cup of syrup but you might need more or less. My sorbet was definitely sweet.

Then I added 2 tablespoons of freshly squeezed lemon juice and 1/4 cup of water. I added water until I thought it looked like sorbet. I suppose it will depend on how roasted your pineapple would be and how dry it ended up. Whiz in the processor for a few minutes to break down all the pineapple fiber and then place in the refrigerator to chill.

Once cold, place the sorbet mixture into your ice cream maker and freeze. You’ll love it!

roasted pineapple sorbet

When I make this again I’m going to try adding a bit more water or roasting the pineapple for a shorter length of time and make popsicles out of it. Yum !!

Whole Roasted Pineapple Sorbet

5.0 from 8 reviews

Recipe type: Dessert

Author: Maureen

Prep time: 10 mins

Cook time: 2 hours 30 mins

Total time: 2 hours 40 mins

Serves: 8

Easy summer dessert to cool the whole family down

Ingredients

1 whole pineapple – green leaves on top removed
Simple syrup (1 cup sugar – 1/2 cup water boiled til sugar dissolves)
1 tbsp fresh squeezed lemon juice
1/4 cup water

Instructions

Preheat oven to 200°C (400° F)
Place pineapple in a roasting pan and place in the oven for 1 1/2 to 2 hours til soft.
Cut away all the outer skin and remove brown bits
Cut into quarters and remove core and discard
Cut pineapple into chunks and place in food processor.
Whiz pineapple and then taste for sweetness
Add simple syrup to taste
Add lemon juice and water
Process for 2-3 minutes til smooth
Place in refrigerator til chilled
Freeze in ice cream maker according to directions

Notes

I think if I made this again I would add just a bit more water make it into popsicles

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Filed under: Desserts,Fruit,ice cream recipes

Best Strawberry Ice Cream Recipe

September 2, 2010 | By TheChef In ice cream recipes | Comments(4)

I love ice cream. If you looked at me you could tell. I have every flavor imaginable sitting on my hips right now. My husband loves ice cream too but he leaves making it all up to me.

It’s springtime in Australia and that means it’s time for fresh strawberries and today I made my favorite strawberry ice cream recipe. It’s not cheap and it’s probably not good for us to make it too often but it’s divine to eat.

Best Strawberry Ice Cream Recipe

5.0 from 1 reviews

Ingredients

1 cup milk
1 pinch salt
3/4 cup sugar
5 egg yolks (you can use less eggs but the end result won’t be as rich)
2 cups cream
1 teaspoon vanilla extract (or scrape a vanilla bean if you’re feeling extravagant)
1 pint fresh strawberries
1/4 cup caster sugar (superfine sugar)

Instructions

In a saucepan heat the milk, salt and sugar til nearly boiling.
In a medium bowl whisk the egg yolks and then while whisking s l o w l y pour about 1/2 the milk into the eggs. (This is called tempering the eggs) Then pour the egg mixture back into the saucepan and put it back on the heat. Stir continuously until the mixture coats the back of a wooden spoon. It won’t take too long and don’t think you need to cook it longer or you’ll get scrambled eggs. Honestly, just til it coats the spoon. You want it thick and the eggs cooked, the ice cream freezer will do all the magic.
Pour the mixture into a container and add the vanilla and then let it cool.. I cool mine over a bowl of ice. Then put it in the fridge to chill.
Once the custard has chilled, add the 2 cups of cream. Then place 1/2 of the strawberries and the 1/4 cup caster/super fine sugar into a blender and whizz til the sugar has dissolved. Add this to the custard.
Now you’re ready for freezing. (I know you still have half the strawberries, it’s okay, I’m coming to that)
Place the ice cream mix into your freezer and start churning. Cut the remaining strawberries into chunks – the size you want to see in your ice cream. When the ice cream is starting to freeze, plop the rest of the strawberries into the mix.

Notes

If you’re using the old fashioned churn where you have to screw the top on, I’d put all the berries in at the beginning – too much work to open it and add them later. If you’re using an electric machine, you’ll get a better result with nice pieces of strawberry to munch on.

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Old Fashioned Strawberry Ice Cream