Pineapple Fosters

Total Time:
23 min
10 min
13 min

4 servings

  • 4 tablespoons unsalted butter
  • 1 cup packed light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1 pineapple, cored and cut into 16 rings
  • 1/2 cup dark rum
  • 1 pint Vanilla Ice Cream, recipe follows, or good quality store-bought vanilla ice cream
  • Vanilla Ice Cream:
  • 2 cups heavy cream
  • 2 cups whole milk
  • 3/4 cup sugar
  • 1 vanilla bean, split in 1/2 lengthwise, seeds scraped
  • 6 large egg yolks
  • Melt the butter in a large skillet over medium heat. Add the brown sugar and cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the pineapple rings and turning, cook on both sides until the rings start to soften and brown, about 3 minutes. Carefully add the rum and shake the pan back and forth to warm the rum and flame the liquid. (Or, off the heat, carefully ignite the liquid with a long kitchen match and return to the heat when the flames die down.) Shake the pan back and forth, basting the rings, until well coated with the sauce.

  • Divide the ice cream among 4 dessert plates. Gently lift the pineapple rings from the pan and place 4 pieces on each scoop of ice cream. Spoon the sauce over the ice cream and rings, and serve immediately.

Vanilla Ice Cream:
  • Combine the cream, milk, sugar, vanilla bean and seeds in a medium heavy saucepan and bring to a gentle boil over medium heat. Remove from the heat.

  • Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes. Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream. Gradually add the egg mixture to the hot cream, whisking constantly. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

  • Remove from the heat and strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming. Refrigerate until well chilled, about 2 hours.

  • Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.

  • Yield: 1 quart

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