HimalaSalt Peppered Ice Cream with Grilled Pineapple, Rum and Yucca
It's distinctive flavor and aroma is akin to a heady combination of coffee, chocolate, cinnamon, giving a deep, spicy warmth. It goes well on everything and here, Creighton raised the bar by creating an exotic, incredibly delicious, gourmet dessert that you can make easily at home.
2 cup organic heavy cream (or rich nut milk)
2 cup ½ & ½ (or nut milk/coconut milk)
½ vanilla bean split
½ teaspoon ground og HimalaSalt Malabar Pepper
9 each organic egg yolk (or not for vegan)
¾ cup organic cane sugar
Combine cream, ½ & ½ and vanilla bean. Bring to simmer and let steep 15 min.
Mix egg yolk and sugar, temper together with cream mixture.
Return to heat and cook stirring frequently until nape.
Strain into a bowl set in ice, cool and freeze in ice cream maker.
Yucca chips
Peel yucca, cut into 5 inch sections, slice laterally on a mandoline to get long rectangular pieces. Fry in deep fryer according to manufacturers instructions, place on paper towel to drain, shave fresh HimalaSalt on to chips while cooling.
Rum Sauce
½ cup Meyers dark rum
½ cup og brown sugar
¼ cup sweetened condensed milk
2 grinds of HimalaSalt Organic Malabar Pepper
¼ teaspoon cinnamon
Combine rum, sugar and milk stirring constantly until completely dissolved & mixture has come to a boil. Add spices, mix and let cool.
Peel, core and cut pineapple.
Season lightly with HimalaSalt, Pepper, a sprinkle of brown sugar and 2-3 tablespoon of olive oil.
Heat grill and grill pineapple until there are good grill marks and the pineapples sugars start to caramelize.
Remove and let cool.
To plate arrange pineapple on a plate, scoop ice cream into center, arrange yucca chips around sticking into the ice cream, shave a little (3-5shaves) of the HimalaSalt Zen Cube using the Stainless Steel Inox Grater here.
