Sweet Zinger Chill (Carmelized Pineapple Ice Cream with Raspberry Roasted Pepper Sauce)


Preparation Time:

Source: Denise Perez, Executive Pastry Chef, Gold Country Casino & Hotel in Oroville, CA

    • 2 cups heavy cream
    • 2 cups half and half
    • 1 vanilla bean
    • 2 cups sugar
    • 4 egg yolks
    • 1/4 oz. The Perfect Purée Carmelized Pineapple Concentrate,  thawed
    • 1/2 cup butter
    • 1 cup brown sugar
    • 2 cups pecans
    • 1 cup frozen raspberries
    • 1/4 cup sugar
    • 1/4 cup The Perfect Purée Roasted Red Pepper Puree, thawed
    • 1 tbsp. raspberry chipotle hot sauce
1. Steep heavy cream, half and half, vanilla bean and sugar until dissolved. Temper in the egg yolks and simmer until thickened.
2. Strain and chill.
3. Once chilled, incorporate the Carmelized Pineapple and pour the mixture into an ice cream machine.
4. While the ice cream is churning, melt the butter in a saucepan then stir in the brown sugar. Do not walk away; the butter and sugar will begin to melt and caramelize. Once the mixture is bubbly, add pecan and toast. Turn this mixture out onto parchment and let cool.
5. Once cool to touch, roughly chop and set aside. This mixture will be paired with the ice cream.
6. In a small pan on medium heat, add the frozen raspberries and 1/4 cup of sugar. Cook down until the raspberries begin to fall apart and almost melt. Remove from heat and strain through a sieve to rid the sauce of seeds. Return to heat and add the Roasted Red Pepper Puree and raspberry chipotle hot sauce. On a slow simmer, begin to reduce this sauce until thickened, carefully stirring to ensure even heat and prevent the bottom from burning. Once thickened remove from heat and chill.
To Assemble:
1. Place a scoop of the caramelized pineapple ice cream in a bowl, sprinkle with the candied pecans then drizzle with raspberry roasted pepper sauce.

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