Grilled pineapple with rum and black pepper ice cream

Serves 6-8 Desserts and puddings

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Method

To make the ice cream, bring the single cream, or milk and cream, to the boil with the cracked pepper corns and vanilla pod. Bring to the boil, take off the heat, then leave to steep for 40 minutes. Beat the egg yolks and half the sugar together until pale, reheat the cream and strain over the egg mixture, whisking constantly. Add the vanilla pod to the custard and stir over barely simmering water until the custard thickens (15-20 minutes). Strain into a clean bowl. Cool, then chill.

Whip the double cream with 3tbsp rum. Fold in the remaining sugar and the lime zest, then fold the cream into the custard. Bring in about 1tsp pepper, mix, then taste and add rum and/or pepper. Turn into an ice cream maker and churn accordingly to the manufacturers instructions. Or freeze in a covered bowl. Whisking 2-3 times at 1-½ hour intervals.

Heat the grill. Peel the pineapple and cut into thin wedges or slices and arrange of a baking tray.

Melt together the butter, sugar and rum. Brush over the pineapple and grill for 4-5 minutes on each side, brushing again when you turn the slices over. Season with pepper and serve immediately with ice cream and caramelised lime zest.

Caramelized lime zest

To caramelise lime zest for decoration, take the zest off 2-3 limes with a zester or a vegetable peeler and blanch 4-5 minutes in boiling water. Dissolve 75g sugar in 120ml water over low heat then boil for 2 minutes, add the lime stripes, simmer for 5-7 minutes until translucent then cool on non-stick baking paper.

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