1
Choose a very ripe pineapple that smells fragrant and feels juicy.
2
Select a roasting tray with enough room for the pineapple and place the whole pineapple in the oven to roast.
3
Roast the pineapple until it is fully black and carbonized on the outside.
4
Toast the spices: star anise, cassia bark, fennel seeds, cloves, and licorice root.
5
Infuse the toasted spices into 1.2 liters of milk by warming it up (not boiling) and letting it sit for three hours.
6
Add activated charcoal powder to the infused milk to give the ice cream its color.
7
Prepare the sauce for the pineapple by combining water, dried vanilla bean pods, passionfruit seeds, dark brown palm sugar, and toasted szechuan peppercorns.
8
While the milk infuses, prepare the ice cream base by warming up 1.2 liters of mangali milk, 1.2 liters of thick cream, 14 grams of salt, 120 grams of skim milk powder, 60 grams of glucose, and 200 grams of molasses until homogenized.
9
Separate 12 eggs and whisk the yolks with 300 grams of caster sugar until thick and ribbony.
10
Pour the hot molasses milk mixture over the egg yolks and whisk quickly, then return to the pot to cook the anglaise.
11
Strain the infused spiced milk into the anglaise and cook on the stove until it reaches 80 degrees Celsius to pasteurize the yolks.
12
Taste the sauce and add more spice salt if needed to balance the sweetness and sourness from the passionfruit seeds.
13
Strain the sauce and keep it warm in a pot.
14
Check the pineapple; it should be bubbling and caramelized on the outside, resembling a burnt toffee apple.
15
Stir the anglaise continuously to prevent scrambling the eggs, then strain it to achieve a smooth custard.
16
Cool the custard before putting it through the ice cream machine.
17
Cut open the roasted pineapple to reveal its sticky and caramelized texture.
