Ingredients with Measurements:
- 1 cup canned pineapple chunks, drained and chopped
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large egg yolks
Special equipment needed:
- Ice cream maker
- 9-inch cake pan
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat oven to 350°F. Grease a 9-inch cake pan with cooking spray.
2. In a mixing bowl, combine melted butter, brown sugar, cinnamon, nutmeg, and salt. Mix until well combined.
3. Spread the mixture evenly on the bottom of the prepared cake pan.
4. Arrange the pineapple chunks on top of the brown sugar mixture.
5. Bake for 20-25 minutes or until the edges are golden brown.
6. Remove from the oven and let it cool for 5 minutes.
7. Once cooled, use a spatula to loosen the edges of the cake from the pan.
8. In a separate mixing bowl, whisk together heavy cream, milk, granulated sugar, vanilla extract, and egg yolks until well combined.
9. Pour the mixture into the ice cream maker and churn according to the manufacturer's instructions.
10. Once the ice cream is done churning, transfer it to a freezer-safe container.
11. Add the cooled pineapple upside down cake to the ice cream and fold it in gently.
12. Cover the container and freeze for at least 4 hours or until firm.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
- Churning time: 20-25 minutes
- Freezing time: 4 hours
Temperature:
- Oven temperature: 350°F
Serving size:
- Makes about 6 servings
Nutritional information:
- Calories: 525
- Fat: 36g
- Saturated Fat: 22g
- Cholesterol: 234mg
- Sodium: 158mg
- Carbohydrates: 48g
- Fiber: 1g
- Sugar: 45g
- Protein: 5g
Substitutions for ingredients:
- Canned pineapple chunks can be substituted with fresh pineapple chunks.
- Heavy cream can be substituted with half-and-half or whole milk.
- Brown sugar can be substituted with granulated sugar.
Variations:
- Add chopped maraschino cherries to the ice cream mixture for a cherry pineapple upside down cake ice cream.
- Substitute the pineapple with sliced peaches for a peach upside down cake ice cream.
Tips and tricks:
- Make sure the cake pan is well greased to prevent the cake from sticking to the pan.
- Let the cake cool for a few minutes before removing it from the pan to prevent it from falling apart.
- Fold in the cake gently to prevent it from breaking into small pieces.
- For a creamier texture, let the ice cream sit at room temperature for a few minutes before serving.
Storage instructions:
- Store the ice cream in a freezer-safe container with a tight-fitting lid.
- It can be stored in the freezer for up to 2 weeks.
Reheating instructions:
- Let the ice cream sit at room temperature for a few minutes before serving.
Presentation ideas:
- Serve the ice cream in a bowl or cone.
- Top with whipped cream and a cherry for a classic sundae.
Garnishes:
- Whipped cream
- Maraschino cherries
- Chopped nuts
Pairings:
- Serve with a slice of pineapple upside down cake for a complete dessert.
Suggested side dishes:
- None
Troubleshooting advice:
- If the ice cream is too soft, freeze it for an additional hour or until firm.
Food safety advice:
- Make sure to wash your hands and all equipment before preparing the recipe.
- Store the ice cream at the recommended temperature to prevent spoilage.
Food history:
- Pineapple upside down cake is a classic American dessert that originated in the early 1900s.
Flavor profiles:
- Sweet, creamy, and fruity.
Serving suggestions:
- Serve as a dessert after a meal.
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