Monday, September 17, 2018

Magazine Monday #38: Brown Sugar-Pineapple Sundaes

Have y'all ever had the experience of trying a bite of something for the first time and being absolutely stunned by how unexpectedly good it is?

I'm not even talking about this recipe, which was actually quite good.

No.  I'm talking about the ice cream I bought to go along with the pineapple stuff.

It was a random pint I grabbed from the discount grocery store as kind of an afterthought, as an ingredient I needed but didn't really care about, since it wasn't the star of this particular show.

Except it was.

My God.

I'd never heard of San Bernardo Ice Cream before, but apparently, it's been around forever.  A hidden gem, if you will.  Since San Bernardo is a place in California, I assumed their operations were based here, but no.  It's a Florida company.

Let me just tell you, if you ever see a pint of this ice cream (specifically the Tahitian Vanilla flavor) ice cream in your grocery store, stock up.  Maybe buy a separate freezer for it.  It's that good.

(San Bernardo is not sponsoring this post.  It was by pure magic dumb luck that I picked this ice cream up.)

The pineapple stuff is pretty good, too.  But that ice cream...

Brown Sugar-Pineapple Sundaes
Serves 4


See how the ice cream is tucked in the back, unassuming, just waiting to pounce?

4 Tbsp. unsalted butter
2 8-oz. cans pineapple chunks packed in juice, drained
1/4 cup packed light brown sugar
1 Tbsp. ginger powder
1 Tbsp. lime juice
1 pint magic vanilla ice cream

Melt butter in a large skillet over medium-high heat. Add pineapple, brown sugar, and ginger.  Cook, stirring, until the sugar dissolves and the pineapple begins to brown, 4 minutes or so. Transfer to a bowl and let cool slightly, then stir in lime juice.

Divide ice cream amongst 4 bowls and top with pineapple mixture.  Serve immediately, because these get real ugly real quick.

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