Ingredients
- 2 cans of crushed pineapple in rich syrup, each weighing 20 ounces
- 2 cups of heavy whipping cream
- A half cup of brown sugar
- 1 can of fully cooked luncheon meat (like SPAM®), diced, with a weight of 7 ounces
- 2 tablespoons of brown sugar
- 1 dragon fruit, peeled and cut into cubes
Step 1
Strain the pineapple using a fine-mesh colander, ensuring to keep 1 cup of the syrup to chill for later use.
Step 2
Combine the drained pineapple, heavy cream, and half a cup of brown sugar in a blender or food processor. Blend the mixture until it achieves a smooth consistency, which usually takes about 20 seconds. Transfer the puree into a sealed container and let it chill in the refrigerator for roughly 2 hours.
Step 3
In a large skillet over medium-high heat, cook the diced luncheon meat for around 10 minutes. Remember to flip the pieces every 2 minutes to evenly brown all sides. Introduce the reserved pineapple syrup and two tablespoons of brown sugar into the skillet, cooking until the mixture thickens and bubbles, typically taking about 5 minutes. Once done, remove from heat and allow it to cool.
Step 4
While the meat caramel cools down, pour the chilled pineapple blend into an ice cream maker and follow the manufacturer's instructions for freezing, usually lasting about 20 minutes. During the last 5 minutes of churning, incorporate the dragon fruit for added flavor.
Step 5
Transfer the freshly made ice cream into a freezer-safe container and gently mix in the meat caramel. Freeze the mixture until it solidifies, typically for about 4 hours, before serving.
Extra Tips & Suggestions
- 1. Keep your ingredients fresh by storing the ripe fruits in a cool, dry place. Bananas, pineapples, and coconuts are key players in this creamy Hawaiian ice cream recipe.
- 2. Utilize resealable containers to store any leftover ice cream base. This helps maintain its flavor and prevents any unwanted odors from seeping in.
Reviews
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