Description
Sweet and spicy marry up in this matrimony of taste! The wedding chapel is your grill. That’s right, we make our own ice cream and then grill up a honey Sriracha glazed pineapple to pair it with. This is a recipe you don’t want to miss. It might take a little bit of time, but when you combine grilled pineapple with a honey-Sriracha sauce and some tasty basil ice cream, you really have a neat combination of flavors.
Ingredients
- FOR THE ICE CREAM:
- 1 cup Whole Milk
- ¾ cups White Shugar
- 2 cups Heavy Cream
- 5 Egg Yolks
- ½ cups Chopped Basil
- FOR THE PINEAPPLE:
- 1 Pineapple, Cut Into Wedges Or Rings
- 4 Tablespoons Butter
- ¼ cups Honey
- 2 Tablespoons Sriracha
Preparation
For the ice cream:
The day before you intend on serving, add ice cream ingredients into a large bowl. Whisk until all ingredients are combined. Cover and let sit in the refrigerator overnight.
About 3 hours before serving, add to ice cream maker and make ice cream. Churn for 15–20 minutes. Place in freezer to harden.
For the honey-Sriracha glazed pineapple:
Cut pineapple into te desired shape, wedges or rings. Preheat grill to 350ºF.
In a medium saucepan over medium-low heat, add butter. When butter is melted, add honey and Sriracha. Stir and heat until all ingredients are incorporated.
Meanwhile, remove ice cream from the freezer.
Once grill is heated, lightly coat pineapple with sauce. There should be plenty left over. Place pineapple on the grill and cook for 5 minutes; feel free to brush with glaze. Flip and cook the other side for 5 minutes. Once again, brush with glaze.
Remove pineapple from grill and serve with ice cream.
