- 1 pineapple, peeled, cored and cut into large pieces
- 2 cups milk
- 2 cups heavy cream
- 2 cups coconut milk
- 1 cup coconut flakes, toasted
- 8 egg yolks
- 1½ cups sugar
- 1 vanilla bean
- Pinch salt
- 2 cups sugar
- 1 cup corn syrup
- 1 cup chopped macadamia nuts, toasted
- ¾ cup coconut flakes, toasted
- 3 tablespoons butter
- 1 teaspoon baking soda
- 1 teaspoon vanilla
For the Ice Cream:
Bring the milk, cream, coconut milk, coconut flakes and vanilla bean to a simmer in a heavy sauce pan for 5 minutes. Turn off the heat and allow the mixture to steep for 10 minutes.
Whisk the egg yolk, sugar and salt together until the sugar is dissolved. Temper the hot liquid into the egg mixture, eventually returning the entire mixture back to the sauce pan. Heat it over med-low, stirring until the mixture starts to thicken. Strain the liquid, discarding the coconut and vanilla bean. Chill it immediately over an ice bath.
Churn the ice cream for 35-40 minutes in a standard electric ice cream machine. Remove the semi-soft ice cream to a large bowl and cover it with plastic wrap. Freeze the ice cream for 2 hours or overnight (chilling overnight produces the best results).
For the Brittle:
Grease a rimmed baking sheet. In a microwaveable bowl, mix the sugar and corn syrup then cover the bowl with plastic wrap. Microwave the mixture for 4 minutes. Uncover the bowl and microwave it for an additional 6-7 minutes or until the mixture is a light golden brown (keep your eye on it!). Stir in the nuts, coconut, butter, baking soda and vanilla. Immediately pour the mixture into the pan, spreading it evenly with a greased spatula. Cool the brittle for 1 hour and break it into 2-inch pieces.
To Grill the Pineapple:
Lightly toss the pineapple with a couple tablespoons of olive or vegetable oil. Heat the grill (or indoor grill pan) over medium-high heat. Place the fruit on the grill, cooking for about 2 minutes on each side or until charred grill lines appear. Cut the pineapple into 1-inch pieces.
To Assemble the Sundaes:
Place a few pieces of grilled, warm pineapple in the bottom of a dish. Top it with a scoop or two of the coconut ice cream and a few pieces of the macadamia brittle.