HimalaSalt Peppered Ice Cream with Grilled Pineapple, Rum and Yucca

Creighton Peet, the innovative, lauded Chef at the late, great Pearl's Restaurant in Great Barrington, developed this recipe out of his sheer love for my organicpepper.  Creighton loves the taste, the aroma, and the warmth it gives to dishes, and how it has surpassed expectations of what pepper can do to food....He was also pretty thrilled to find out that my  Pepper is an heirloom from the 1500s spice trade, that it is shade grown in the jungle, hand harvested, and that our harvests helps to preserve the regional biodiversity of the monsoon forests as well as the indigenous local culture of our farmers.

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.

HimalaSalt Pepper Ice Cream

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.

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