This ice cream is beautiful on its own, served with a strawberry sauce, or even with a couple of ladyfingers. But I love serving it on a piece of grilled pineapple, so you have the delicious contrast of hot and cold.
Pineapple Ices Served with Grilled Pineapple
- Cooking and Prep: 40 m
- Serves: 4
For Pineapple Ices
Dissolve jello and sugar in the water; add the pineapple juice and freeze overnight in a container or a 9- x 13-inch pan.
The next day, thaw the ices for about 15 minutes, until you can break it up.
Whip up the whipping cream and mix with the pineapple mixture in a mixer or food processor until smooth and creamy. Refreeze until use.
Note: You can make this as a sorbet, without the whipped cream. After freezing overnight, cream the ices in a food processor and refreeze.
For the Grilled Pineapple
Brush the tops of the pineapple rings with the brown sugar.
Grill in a grill pan, 5 minutes on each side, or place under broiler for 2 minutes on each side.
Note: These pineapple slices are also delicious when grilled on an outdoor grill. They make a wonderful addition to salads.
Defrost the ices for about five minutes, scoop out, and serve on top of the grilled pineapple.
Photography by Menachem Edelman.