Well friends, it’s a big month around here…
Gouramanda is officially 8 years old! (And what better way to celebrate than with this creamy dreamy Brown Buttered Pineapple and Pistachio Ice Cream?!)
I started this space in the dark ages of blogging, as a food-curious 22 year old, a bit bored with my free time between college classes. I had friends and family constantly hounding me about my recipes and I never wrote them down or really remembered what I did. So, I thought what better way to share my creations than start a blog.
I have taken a lot of detours along the way, switching briefly to a lifestyle blog format, but I keep coming back to the call to simply share the recipes I create and love.
Gouramanda has been a catalyst for my newest culinary endeavor Vecina Provisions, where I source heritage Mexican flavors that really uplevel your cooking game.
Thank you for tagging along on my journey. I appreciate each and every one of you. If you ever have questions, comments are always open, but I do realize we have shifted to a more Instagram-centric world, so comments, questions and suggestions there are always welcome too.
Buen provecho!
Amanda
- 4 Tablespoons butter
- 2 cups pineapple, cut into small chunks
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup sugar
- ¼ teaspoon sea salt
- ¾ cup pistachios, chopped
- ½ vanilla bean
- 6 egg yolks
- First, make the brown buttered pineapple by heating butter in a skillet until fragrance is nutty and color is golden. Add in the pineapple chunks and stir occasionally for about 3 minutes. Remove from heat.
- In a large saucepan, whisk together heavy cream, whole milk, sugar, salt, half of the pistachios and ½ scraped out vanilla bean plus the pod for more flavor. Simmer 5 minutes. Remove the vanilla bean pod.
- In a large bowl, whisk egg yolks. Slowly whisk in hot cream mixture until thick enough to coat a spoon. Add in half of the pineapple chunks.
- Cool mixture to room temperature. Cover and chill an hour to overnight.
- Process according to ice cream maker's instructions. Top with more pistachios and brown buttered pineapple.