Barbecued pineapple with honeycomb ice cream

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olive magazine

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Recipe by olive magazine

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1. To make the honeycomb, put the sugar and syrup in a small saucepan and gently melt the sugar. Increase the heat and simmer until it begins to darken and caramelise. Add the bicarbonate of soda, mix briefly and immediately pour onto a sheet of baking paper while it is still frothy. Leave to cool and set, then break up into small pieces.
2. Whisk the cream until it is floppy, add the condensed milk and whisk again until it holds its shape. Fold in the honeycomb pieces. Spoon into a freezer container or a loaf tin lined with clingfilm and freeze overnight. Remove 20 minutes before serving. For the adults, turn the ice cream out of the container or tin (peel off the clingfilm) and slice to serve. The kids might prefer scoops.
3. Cut the base and leaves off the pineapple, stand it on one end and, using a sharp knife, carefully cut the peel off in strips from top to base all the way round. Cut into 8 wedges, put on the barbecue and cook for 3-4 minutes on each side. Serve with the ice cream.

Know-how

You don't need an ice-cream maker for this, just make it and freeze it.

Per serving

345 kcalories, protein 8g, carbohydrate 39.5g, fat 18.4 g, saturated fat 9.8g, fibre 1.8g, salt 1.31 g

Latest comments and suggestions

• Phil

  16 November 2007

  Phil commented on this recipe

  Delicious - ice cream turned out really well and was so easy to do.

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• Phil

  16 November 2007

  Phil rated this recipe

  

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• Denise Perry

  11 January 2008

  Denise Perry commented on this recipe

  Really easy and never fails - the children say it's their favourite ice cream - easier to freeze in a cling film lined loaf tin and then slice than to scoop from a tub

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• Hebby

  11 June 2008

  Hebby commented on this recipe

  This really is a classic I make it with crushed malteasers, also serve like a cheesecake with layers of biscuit and stawberries in a tall glass

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• Mo

  31 July 2008

  Mo commented on this recipe

  Try using a chopped-up Crunchie bar - adds a hint of chocolate too!

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• Stephaniego

  02 July 2009

  Stephaniego commented on this recipe

  I made this for a group of people and they loved it! I love that you didn't have to make it with an ice cream maker!

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• conker

  26 July 2009

  conker rated and commented on this recipe

  

  I made this for a bbq and was named the "greatest ice-cream lady ever"!! I couldn't believe it was so simple and so delicious (I used the idea of 2 broken up crunchies instead of making the honeycomb). Don't be put off by the incredible sweetness of the unfrozen mix - it turns out great. The pineapple wasn't so great but I think that's more to do with our bbq-ing skills!

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Ingredients

• 100g golden caster sugar
• 2 tbsp golden syrup
• 1 tsp bicarbonate of soda
• 568ml double cream
• 250ml condensed milk
• 1 pineapple

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 100g golden caster sugar
• 2 tbsp golden syrup
• 1 tsp bicarbonate of soda
• 568ml double cream
• 250ml condensed milk
• 1 pineapple

Per serving

345 kcalories, protein 8g, carbohydrate 39.5g, fat 18.4 g, saturated fat 9.8g, fibre 1.8g, salt 1.31 g

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