Spicy Pineapple Over Coconut Almond Crusted Ice Cream


Spicy Pineapple Over Coconut Almond Crusted Ice Cream

 Makes 6 Servings


For the Crust:

1 cup shredded, sweetened coconut

1 cup sliced almonds

For the Pineapple Compote:

2 tablespoons butter

2 tablespoons sugar

2 tablespoons honey

Juice of 1/2 lemon

1/2 teaspoon cayenne pepper

1 medium pineapple, cut into small cubes

1 quart vanilla-bean ice cream, for 6 1/2 cup servings


1. Make the Crust: Preheat oven to 325 degrees . Spread coconut on 1 baking sheet and sliced almonds on another. Bake coconut for 10 minutes, tossing occasionally, and almonds for 3 to 5 minutes longer, tossing occasionally, until both are golden brown. Set both aside and cool. 2. Make the Pineapple compote: In medium saucepan, combine butter, sugar, honey and juice of 1/2 lemon. Bring mixture to a boil,  reduce heat, and simmer, uncovered, until sauce starts to darken, about 5 minutes. 3. Stir in cayenne pepper and pineapple chunks and cook, stirring occasionally, until pineapple is just heated through, about 2 minutes. Remove from heat and keep warm.4. In medium, shallow bowl, toss toasted coconut and almonds to combine. Using an ice-cream scoop, scoop perfectly round balls of ice cream into mixture and roll them, pressing crust mixture into the surface of the ice cream. Divide the warm compote among 6 shallow dessert bowls and  place an ice-cream ball in the center of each.