Maple syrup, pecan & Philly ice cream with griddled pineapple



Standard Supplier 8th April 2011

Maple syrup, pecan & Philly ice cream with griddled pineapple

Rich, creamy Philadelphia makes fantastic ice cream


  • 3 egg yolks
  • 130 mls maple syrup
  • 200 g Philadelphia Original
  • 300 mls semi skimmed milk
  • 1 tsp vanilla bean paste, or seeds from 1 vanilla pod
  • 75 g chopped pecans
  • 1 large pineapple
  • 1 tsp vanilla bean paste


Make the ice cream by combining the egg yolks with 100mls of the maple syrup and whisk until light and fluffy. Heat the Philadelphia with the milk and the vanilla until the Philly melts and the milk is just below boiling point. Slowly pour the mixture over the whisked eggs, stirring all the time. Strain the mixture and stir in the pecans. Leave to cool before pouring into an ice cream machine and churning according to manufacturer’s instructions. Cut the top and bottom off the pineapple and remove the outer skin completely. Next, cut the peeled pineapple in half, then quarters, then eighths and even sixteenth’s if the pineapple is large. Remove the core. Heat a large griddle pan cook the pineapple until bar marks start to appear. Mix together the remaining 30mls of maple syrup and vanilla bean paste and use to brush onto the pineapple pieces whilst cooking. This will help it to caramelise. When hot and well coloured, serve with the Philly ice cream and a few extra pecan nuts to garnish.

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