Ingredients

• 1 litre/1¾pints milk
• 50ml/2fl oz coconut milk
• 200g/7oz sugar
• 10 free-range egg yolks
• 160g/5¾oz dessicated coconut
• 100ml/3½fl oz double cream
• 75ml/3fl oz dark rum
• 1 litre/1¾ pints water
• 400g/14oz light brown sugar
• 100g/3½oz caster sugar
• 16 dried Sichuan peppercorns
• crushed
• 1 tsp quatre épices
• 6 star anise
• 1 x 1.8kg/4lb ripe pineapple
• 16 cloves
• 50ml/2fl oz groundnut oil

Directions

• For the ice cream
• heat the milk
• coconut milk and two-thirds of the sugar in a heavy-based saucepan and slowly bring to the boil.
• Meanwhile
• whisk the egg yolks and remaining sugar together in a heatproof bowl. Continue to whisk until the mixture becomes pale and has a light ribbon consistency.
• Pour the boiling milk onto the egg yolks
• whisking continuously
• then pour the mixture back into the saucepan.
• Cook over a low heat
• stirring with a wooden spatula or spoon; do not let it boil or it will curdle. The custard is ready when it has thickened slightly – just enough to lightly coat the back of the spatula. When you run your finger through
• it should leave a clear trace. Immediately take off the heat and pour into a bowl.
• Stir in the desiccated coconut and double cream.
• Leave to cool
• stirring occasionally to prevent a skin forming. Stir in the rum.
• Pour the cool mixture through a fine sieve before churning in an ice-cream maker for about 20 minutes
• until the ice cream is firm but still creamy.
• Transfer the ice cream to a chilled freezerproof container and keep it in the freezer until ready to serve.
• For the syrup
• place all of the ingredients into a saucepan. Slowly bring to the boil over a gentle heat
• stirring occasionally. Simmer over a medium heat to reduce by three-quarters
• until it makes a thick syrup. Set aside.
• Preheat the oven to180C/350F/Gas 4.
• Using a serrated knife
• cut a 3cm/1in slice from the top of the pineapple
• removing the leaves
• and a 2cm/¾in slice from the base to enable the pineapple to stand upright. Now working from top to bottom and following the curve of the fruit
• remove the peel.
• To remove the little black ‘eyes’
• and create an attractive finish
• cut a spiral groove
• 5mm/¼in deep
• around the entire fruit.
• Stud the flesh evenly all over with the cloves.
• Heat the oil in an oval pan (or one that will take the whole fruit) until very hot
• then add the pineapple and lightly colour all over.
• Transfer the pineapple to a roasting dish
• standing it upright.
• Baste the pineapple with the reduced syrup and roast in the oven for 35-40 minutes
• depending on the ripeness of the fruit. Baste every five minutes or so with the syrup.
• Leave the roasted pineapple to stand for 10-15 minutes before serving
• basting from time to time with the syrup.
• To serve
• slice the pineapple into 1cm/½in slices.
• Arrange in a serving dish
• retaining the star anise for decoration
• and serve the ice cream alongside.