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Brown Butter Roasted Pineapple with No-churn Bourbon Ice cream

Brown Butter Roasted Pineapple with No-churn Bourbon Ice cream

By OcadoLifePublished on 16 May 2024“Browning the butter imparts a deeply nutty flavour to all the elements in this Brown Butter Roasted Pineapple with No-churn Bourbon Ice cream,” says Crystelle Pereira, cook, Bake Off finalist and author of Flavour Kitchen. “Low and slow is the key to toasting (rather than burning), so don’t be tempted to increase the heat. Patience is key!”
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Time and servings

1 hr 15 minsTotal time
8Servings
25 minsPrep time
50 minsCooking time

Ingredients

  • 160g unsalted butter
  • 600ml double cream
  • 1 (397g) tin condensed milk
  • 1 tsp fine sea salt, plus ¼ tsp
  • 2 tbsp vanilla bean paste, plus 1 tsp
  • 3 tbsp bourbon, plus 1 tsp
  • 50g soft light brown sugar, plus 1½ tsp
  • 1 tsp lime juice
  • 1 pineapple, cut into eighths vertically, then halved, cored and skin removed
  • 25g demerara suga
  • 65g plain flour
  • 1.5 tsp ground ginger

Method

  • Step 1

    To make the brown butter, put the butter and 75ml cream in a small saucepan over a low heat. Cook for 10 mins, stirring continuously, until brown solids form at the bottom and the mixture splits, bubbles up with a foam and smells nutty. Quickly turn off the heat, stir for 30 secs, then strain into a large heatproof jug to cool; reserve the brown solids for the ice cream.

  • Step 2

    For the ice cream, whisk the remaining cream in a stand mixer or in a large bowl with an electric whisk, until medium peaks form (the consistency of thick yoghurt). Add the condensed milk, 1 tsp salt, 2 tbsp vanilla and 3 tbsp bourbon; whisk again to stiff peaks. Fold in the reserved brown solids and 2 tsp of the cooled brown butter. Transfer to a lidded freezer container or cling film-lined loaf tin and freeze for at least 4 hrs or overnight, until set.

  • Step 3

    For the pineapple, preheat the oven to 200°C/180°C fan/gas 6. Pour 50g reserved brown butter into a small bowl with ¼ tsp salt, 1 tsp vanilla, 1 tsp bourbon, the 1½ tsp soft light brown sugar and the lime juice; mix until combined. Arrange the pineapple wedges in a shallow roasting tin; pour over the mixture and use a pastry brush to coat all sides. Roast for 40 mins, turning halfway, until soft and caramelised.

  • Step 4

    Meanwhile, combine the demerara sugar, the 50g soft light brown sugar, plain flour and ground ginger in a bowl with a pinch of salt. Pour in the remaining brown butter; mix with a fork. Spread out on a baking tray lined with baking paper; bake for 15 mins, alongside the pineapple. Remove from the oven and use a fork to break up the crumble into finer pieces (if needed). Leave to cool.

  • Step 5

    Serve the pineapple warm with the ice cream and a sprinkling of crumble. The crumble will keep in an airtight container for up to 1 week, and the pineapple chilled for up to 5 days. Reheat in an air fryer at 200°C for 5 mins, or in the oven (temp as above) for 10 mins. The ice cream is best enjoyed within 1 month.