Name: Pineapple Ice Cream
Yield: Makes about 1 1/4 quarts
Ingredients: 1 1/2 cups drained canned crushed pineapple in juice (from a 20-fl-oz can), reserving 1/2 cup plus 1 tablespoon juice; 3/4 cup plus 2 tablespoons sugar; 2 teaspoons cornstarch; 1 1/4 cups whole milk; 2 large egg yolks; 1/4 teaspoon vanilla; 1 cup chilled heavy cream; Accompaniment: lacy rice noodle crisps; an instant-read thermometer; an ice cream maker

Pineapples are grown all over Thailand and are commonly eaten freshly sliced at the end of a meal. We wanted a worthy finish to this complex meal, so we decided to put a slightly different spin on this classic ingredient.

Active time: 45 min Start to finish: 17 3/4 hr (includes chilling and freezing)

Cooks' note:

Ice cream can be made 3 days ahead.

Recipe notes

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