Chile-Lime Pineapple with Cardamom-Lime Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This delightful combination of silky ice cream and sweet-tart-spicy pineapple can be made several days in advance and requires no ice-cream maker. Soaking the lime rind in boiling water helps remove any bitterness and softens the strips. Ingredients:
ice cream |
1 cup sugar |
1/2 cup water |
1/4 teaspoon ground cardamom |
2 large pasteurized egg whites |
1/4 teaspoon cream of tartar |
1 cup low-fat buttermilk |
1/2 cup heavy cream |
1/3 cup fresh lime juice (about 3 limes) |
1 teaspoon grated lime rind |
2 cups boiling water, divided |
2 tablespoons (1-inch) julienne-cut lime rind |
1/2 cup sugar |
1/2 cup water |
1/4 cup fresh lime juice (about 2 limes) |
1 hot red or green chile, seeded and minced |
1 large pineapple, peeled, cored, and cut into 8 (1/2-inch) slices |
Directions:
1. To prepare ice cream, combine first 3 ingredients in a saucepan; bring to a boil. Stir to dissolve sugar; cook 3 minutes.
2. While sugar syrup cooks, place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat at high speed until stiff peaks form. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at high speed until mixture is glossy and stiff (about 5 minutes).
3. Combine buttermilk, cream, 1/3 cup juice, and 1 teaspoon rind, stirring with a whisk; gently fold into egg white mixture. Spoon into a freezer-safe bowl; cover and freeze 8 hours or overnight.
4. To prepare pineapple, pour 1 cup of boiling water over 2 tablespoons rind in a small bowl; let stand 5 minutes. Drain. Repeat procedure with remaining 1 cup boiling water and rind.
5. Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Cook 3 minutes or until slightly thick (do not stir). Remove from heat; stir in 2 tablespoons rind, 1/4 cup juice, and chile. Cool completely.
6. Place pineapple slices on a platter. Pour chile-lime syrup over pineapple; cover and chill at least 30 minutes. Serve pineapple and syrup with the ice cream.
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