Ice Cream

1/4 cup milk

1 quart vanilla ice cream, softened

2 Tbsp brown sugar

1/2 tsp ground cinnamon

Pineapple

1 pineapple

3 Tbsp brown sugar

1/2 tsp ground cinnamon

1 Tbsp grated fresh ginger

Mix the milk, ice cream, brown sugar and cinnamon together and re-freeze, preferably overnight.


Skin pineapple, cut into six 3/4-inch slices, and remove cores. Combine brown sugar, cinnamon and ginger, and coat the slices with the mixture.


Grill pineapple over medium-high direct heat for 5 minutes, or until the brown sugar caramelizes and grill marks appear. Remove the slices from the grill and serve topped with the ice cream.

Serves 6

To help prevent the ice cream from melting too quickly on the pineapple, freeze the ice cream as solidly as possible and allow the pineapple slices to cool somewhat before serving, or plate separately.