Pineapple with Tosca Cream and Ice Cream
Ingredients
- 240 g (1 1/2 cups) drained canned pineapple slices
- 120 ml (1/2 cup) heavy cream
- 100 g (1/2 cup) granulated sugar
- 1.25 ml (1/4 tsp) vanilla extract
- 28 g (2 tbsp) unsalted butter
- 960 ml (1 quart) vanilla ice cream
Instructions
1. Prepare the Tosca cream by combining heavy cream sugar and vanilla extract in a saucepan. Bring to a boil over medium heat then reduce heat to low and simmer for 5 minutes. Remove from heat and let cool.
2. Drain pineapple slices thoroughly. Melt butter in a skillet over medium heat and add pineapple slices. Cook until golden brown on both sides about 2-3 minutes per side then remove from heat.
3. Place a scoop of vanilla ice cream in each serving dish. Top with caramelized pineapple slices and a dollop of Tosca cream. Serve immediately.
Tools
- whisk
- saucepan
- wooden spoon
- individual serving dishes
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