Grilled Pineapple and Homemade French Vanilla Ice Cream

It seems that you can grill just about anything that wont fall through the grate. Pineapple is so delicious cooked on a grill. This was my second time grilling pineapple and it left me wondering why I don't do it every time I buy the fruit.

Topped with vanilla bean ice cream, this makes a simple yet amazing summer dessert.

Grilled Pineapple

1 Pineapple

2 tablespoons of butter

Some brown sugar ( here I used ginger coconut palm sugar, a random sugar my husband picked up from who knows where)

Preheat grill. Peel and slice the pineapple into 1/2 inch slices. Remove the tough core from the middle of each slice ( you can use a 1 inch diameter round cookie cutter, but I used my fruit corer tool) brush both sides of each slice with the melted butter and sprinkle on the sugar.

Grill for about 3 minutes a side, or until it caramelizes. Top with ice cream and serve immediately.

French Vanilla Ice Cream

• 2 1/2 cups heavy cream
• 1 1/2 cups whole milk (separated into 1 cup and 1/2 cup)
• 2 vanilla beans, halved lengthwise
• 8 large egg yolks
• 3/4 cup sugar
• 1/4 teaspoon salt

Special equipment needed

An ice cream maker, or a KitchenAid mixer with an ice cream attachment

1 In a medium bowl, beat together the yolks and half of the sugar. You can beat by hand using a whisk or using a hand mixer or egg beater. Beat until thoroughly smooth and creamy. (A couple of minutes by hand.)

2 Put cream, 1 cup of the milk, the remaining half of the sugar, and the salt into a medium saucepan over medium heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Heat the mixture until just before it starts to simmer (do not let simmer). Remove mixture from heat and let stand 10 minutes.

3 While the mixture is standing, prepare an ice water bath in a bowl large enough to set another bowl easily inside of it. Set aside.

4 Whisk in 1 cup of the cream mixture in a slow stream into the yolk mixture to temper it. Add another cup of the cream mixture; continue to whisk. Transfer the egg yolk mixture back to the saucepan with the remaining cream, milk and vanilla. Cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180°, 5 to 7 minutes. (You can run your finger in a line over the back of the coated spoon. If the mixture doesn't run, but stays in place on the spoon, it should be thick enough.) Remove from heat and mix in the remaining 1/2 cup of milk to stop the mixture from overcooking.

5 Pour custard through a medium-mesh sieve into a stainless steel bowl set in the ice-water bath. Let cool completely, stirring until completely chilled.

6 Freeze custard in an ice cream maker according to manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) If you serve the ice cream immediately, it will probably be pretty soft. Freeze it for at least an hour in an airtight plastic container to have a firmer texture. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften before serving it.

Makes 1 1/2 quarts.

Recipe from: http://simplyrecipes.com