(I chopped up the scraps seen in the photo above for easier introduction to the compost pile, and then realized I should have tried my hand at pineapple vinegar. Good thing the pineapples are still on sale...)
Pineapple Ice Milk (adapted from Gourmet)
- 12 oz. fresh pineapple, pulsed in a blender or food processor to "crushed" consistency, then drained - juice reserved
- 6 T. honey
- 2 T. sugar (I used raw cane sugar)
- 2 t. cornstarch
- 1 1/4 c. whole milk
- 2 egg yolks
- 1/2 t. vanilla
- 1 c. heavy cream
- pinch of salt if you deem it needs it
Reserve 1 T. of the pineapple juice to mix with the cornstarch, and combine the rest of the juice, the crushed pineapple, and honey in a medium pan. Heat over medium high heat, stirring to dissolve sugar, and reducing heat after the pineapple comes to a simmer. Simmer until softened a little, about 5 minutes. Stir the 1 T. pineapple juice with the cornstarch in a little cup and then add to the simmering crushed pineapple, stirring constantly until it thickens a little, about 1 minute.
In a small bowl, whisk egg yolks with sugar to combine. In a smaller pan, heat the milk until little bubbles start to form around the edges, but the milk isn't boiling. Add a bit of milk to the egg yolks to temper them, then add them to the hot milk. Stir constantly to prevent cooking the eggs, and continue to heat over medium heat until the mixture thickens (about 170 degrees). Remove from heat.
Set a sieve over the pan with the thickened pineapple in it. Pour the thickened milk through the sieve and into the pineapple and discard any eggy bits left behind. Stir in the vanilla and heavy cream, transfer to a clean bowl or jar, and let rest in the fridge until completely chilled (at least 4 hours and up to overnight). Freeze in ice cream maker according to directions.
I only made steamed bread once before, which seems to differ from steamed pudding (the only one I've ever made was for a Daring Baker Challenge) in that it is extremely lean and devoid of sugar. The first recipe I made was Hungry Tigress's, and it was just perfect according to me. Not sweet, very earthy, close-crumbed and moist yet dense, it was one of the nicest little breads, one that I actually considered a cake due to shape and how I ate it copiously slathered in rhubarb-ginger jam.
I altered a recipe in a 1940's cookbook that was very similar to Tigress's recipe. I made a half recipe, since the full one was very large (with 4 cups of flour), and because Tigress's blend of rye and whole wheat flours with cornmeal made such an intriguing flavor, I could bear to use plain all purpose for the whole recipe. I also subbed in my "cream yogurt/buttermilk" to feel, which led to a recipe really not worth recording. I will say it was not unlike the bread I first made, so go immediately to Hungry Tigress and make yourself a steamed walnut bread, substitute some pitted dates for the walnuts, and you will basically have the delicious version that came off of my stove top yesterday afternoon.