with Caramalised Pineapple Slices
A Spanish cocktail drink popular all around the world is now turned into an ice cream! Deliciously served on grilled or caramelised fresh pineapple slices.
It generally has white rum, but I like to add sweet rum which enhances the flavours and compliments the ice-cream. Alcohol can be adjusted to taste.
Serves 8 to 12 persons In a food processor bowl crush together
1 fresh pineapple (3 cups of chunks) keep aside
3 tbsp sugar
1/2 tsp salt
2 cups fresh cream
1 1/2 cup evaporated milk
1 cup condensed milk
1 tsp vanilla
2 tbsp sweet rum
In a pan heat the cream and milks with the sugar and salt.
Stir until it comes to a boil. Lower the heat and simmer for 30 minutes.
Cool and add the vanilla and rum.
Add the crushed pineapple with any of the juices it has.
Chill and churn in a ice-cream machine.
For more dessert recipes click
Niloufer's Kitchen: A Sweet Trio
Niloufer's Kitchen: French Bistro
Tanya Vakil Fernandes