Pineapple sundae with homemade ice cream

Ingredients:

Homemade ice cream

• 3 cups heavy cream 33%
• 1 cup whole milk
• 3/4 cup sugar
• 1 tbsp vanilla extract
• 5 large egg yolks
• Special equipment: ice cream maker and thermometer

Pineapple layer

• 0.5 cup heavy cream 33%
• 4 tbsp (60 g) butter, diced
• 0.5 cups of sugar
• 1/4 cup corn syrup
• 1 can (230 g) of canned pineapple chunks in their own juice
• 8 slices pound cake (1 cm thick.)
• 8 slices of canned pineapple
• Whipped cream for serving
• 8 cherries on stems

Preparation:

1. Ice creamIn a medium saucepan, combine the cream, milk, sugar, vanilla, and 1/2 teaspoon salt. Place over medium heat and bring to a simmer. In a medium bowl, whisk the egg yolks. Slowly whisk in the hot cream and return to the saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and reaches 180°F (82°C), 6 to 8 minutes.
2. Strain the cream through a fine-mesh sieve into a large bowl. Stir until it cools to room temperature. Then cover the cream with plastic wrap, placing it directly on the surface to prevent a skin from forming. Refrigerate for about 3 hours. (To cool the cream faster, place it in a bowl of ice water and stir quickly.)
3. Pineapple layerIn a measuring cup, combine the cream, butter, and 1/2 teaspoon salt. In a saucepan, heat the sugar, corn syrup, and 1 tablespoon water over medium heat, stirring occasionally until the sugar dissolves. Increase the heat to medium-high and bring the syrup to a boil. Cook, shaking the saucepan a couple of times to ensure even cooking, until the caramel turns a light amber color, about 3 minutes. Remove the saucepan from the heat and carefully pour the cream mixture into the syrup. Whisk until smooth. Pour about 3/4 cup of caramel into the measuring cup.
4. Stir the pineapples and their juice into the remaining 0.5 cups of caramel in the saucepan and place over medium heat. Cook for about 12 minutes, until the mixture thickens. Cool for 10 minutes and then puree in a food processor until smooth. Refrigerate the puree until ready to use.
5. Freeze the cold custard in an ice cream maker according to the manufacturer's instructions. Transfer half of the ice cream to an 8-inch square metal pan and, using a table knife, fold in 1/2 cup of the pineapple mixture in a circular motion until it's evenly distributed throughout the ice cream. Add the remaining ice cream and fold in the pineapple mixture in the same manner. Cover with plastic wrap and freeze for 2 to 3 hours.
6. Assembling the dessertMicrowave the caramel sauce on full power for 30 seconds. Place a slice of cake and pineapple in 8 bowls, top with a scoop of ice cream and a dollop of whipped cream. Drizzle over the sundae. caramel sauce and garnish with a cherry.