Description

Imagine digging into a sundae that captures the sweet, caramelized goodness of a pineapple upside-down cake, with creamy homemade vanilla ice cream swirled with caramelized pineapple, layered over store-bought pound cake, topped with warm caramel sauce, whipped cream, and a cherry.

Ingredients

This recipe uses fresh and pantry staples for a rich, layered dessert. Here’s what you need and why each matters:

Vanilla Ice Cream

Heavy Cream (3 cups): Creates a rich, creamy base.
- Why it matters: Provides the luxurious texture of homemade ice cream.
- Substitution: Use coconut cream for dairy-free (flavor will shift slightly).
Whole Milk (1 cup): Balances the creaminess.
- Why it matters: Keeps the ice cream smooth and scoopable without being too heavy.
- Substitution: Use plant-based milk (e.g., oat or almond) for dairy-free.
Sugar (3/4 cup): Sweetens the custard.
- Why it matters: Adds sweetness and helps achieve a creamy texture.
- Substitution: Use a 1:1 sugar substitute like Swerve or reduce to 2/3 cup for less sweetness.
Pure Vanilla Extract (1 tbsp): Enhances flavor.
- Why it matters: Adds warm, classic vanilla taste to the ice cream.
- Substitution: Use vanilla bean paste or scrape one vanilla bean for a gourmet touch.
Kosher Salt (1/2 tsp): Balances sweetness.
- Why it matters: Enhances flavors without making the ice cream salty.
- Substitution: Use sea salt or reduce to 1/4 tsp for lower sodium.
Large Egg Yolks (5): Thicken the custard.
- Why it matters: Create a rich, velvety base for the ice cream.
- Substitution: No direct substitute; for egg-free, use a store-bought vanilla ice cream and add pineapple swirl.

Pineapple Swirl

Heavy Cream (1/2 cup): Forms the caramel base.
- Why it matters: Adds richness to the caramel for a smooth texture.
- Substitution: Use coconut cream for dairy-free.
Unsalted Butter (4 tbsp, cubed): Adds richness to the caramel.
- Why it matters: Creates a velvety, glossy caramel sauce.
- Substitution: Use vegan butter for dairy-free.
Sugar (1/2 cup): Sweetens the caramel.
- Why it matters: Forms the base of the caramel with a deep, sweet flavor.
- Substitution: Use brown sugar for a molasses-like depth or a sugar substitute.
Light Corn Syrup (1/4 cup): Prevents crystallization.
- Why it matters: Ensures a smooth, pourable caramel.
- Substitution: Use honey or maple syrup (texture may be stickier).
Crushed Pineapple in Juice (8 oz can): Adds tropical flavor.
- Why it matters: Provides the signature pineapple upside-down cake taste.
- Substitution: Use fresh pineapple (finely chopped, cooked longer) or crushed mango for a twist.

Assembly

Pound Cake (8 slices, 1/2 inch thick): The sundae base.
- Why it matters: Mimics the cake in pineapple upside-down cake with a soft, buttery texture.
- Substitution: Use sponge cake, shortcake, or gluten-free pound cake.
Canned Pineapple Slices (8): Add texture and flavor.
- Why it matters: Provide the classic upside-down cake topping.
- Substitution: Use fresh pineapple slices or omit for a simpler sundae.
Whipped Cream (for serving): Adds a creamy topping.
- Why it matters: Enhances the sundae with a light, fluffy finish.
- Substitution: Use coconut whipped cream or store-bought whipped topping.
Cherries with Stems (8): The classic sundae garnish.
- Why it matters: Add a retro, colorful touch.
- Substitution: Use fresh cherries, raspberries, or skip for simplicity.

Pro Tip: Use high-quality canned pineapple in juice (not syrup) for the best flavor; drain well to avoid excess liquid. Pre-chill the ice cream maker bowl overnight for smooth churning.

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Instructions

Make the Vanilla Ice Cream Custard:
- In a medium saucepan, whisk together 3 cups heavy cream, 1 cup whole milk, 3/4 cup sugar, 1 tbsp vanilla extract, and 1/2 tsp kosher salt. Bring to a simmer over medium heat, stirring occasionally.
- In a medium bowl, beat 5 large egg yolks. Slowly whisk 1 cup of the hot cream mixture into the yolks to temper, then pour the yolk mixture back into the saucepan, whisking constantly.
- Cook over medium heat, stirring with a wooden spoon, until the mixture thickens, coats the back of the spoon, and reaches 180°F (82°C) on a candy or instant-read thermometer, about 6-8 minutes. Do not boil.
- Strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard any solids.
- Stir often until cooled to room temperature, about 30 minutes. Press plastic wrap directly on the surface to prevent a skin from forming.
- Chill in the refrigerator until cold, about 3 hours (or set the bowl in an ice bath, stirring, for faster cooling, about 20 minutes).
- Tip: Stir gently to avoid curdling; use a thermometer to ensure the custard doesn’t overcook.
Make the Pineapple Swirl and Caramel:
- In a measuring cup, combine 1/2 cup heavy cream, 4 tbsp cubed unsalted butter, and 1/2 tsp kosher salt; set aside.
- In a medium saucepan, cook 1/2 cup sugar, 1/4 cup light corn syrup, and 1 tbsp water over medium heat, stirring occasionally, until the sugar dissolves.
- Increase heat to medium-high and boil, swirling the pan once or twice for even cooking, until the mixture reaches a medium amber color, about 3 minutes.
- Remove from heat and carefully whisk in the cream mixture until smooth. Pour 3/4 cup of the caramel into a measuring cup and set aside for serving.
- Add one 8-oz can crushed pineapple (with juice) to the remaining 1/2 cup caramel in the saucepan. Cook over medium heat until reduced and thickened, about 12 minutes.
- Let the pineapple mixture cool for 10 minutes, then process in a food processor until pureed. Chill until ready to use.
- Tip: Watch caramel closely to avoid burning; swirl, don’t stir, during boiling to prevent crystallization.
Churn the Ice Cream:
- Freeze the chilled custard in an ice cream maker according to the manufacturer’s instructions, typically 20-30 minutes, until thick and creamy.
- Transfer half the ice cream to an 8-inch square metal pan. Swirl in 1/2 cup of the chilled pineapple mixture with a butter knife, using circular motions to distribute evenly.
- Add the remaining ice cream and swirl in the remaining 1/2 cup pineapple mixture.
- Cover with plastic wrap and freeze until firm, 2-3 hours.
- Tip: Don’t over-swirl to maintain distinct pineapple ribbons; freeze promptly to prevent ice crystals.
Assemble the Sundaes:
- Warm the reserved 3/4 cup caramel sauce in the microwave on high for 30 seconds until pourable.
- Place one 1/2-inch-thick slice of pound cake in the bottom of each of 8 bowls.
- Top each with one canned pineapple slice, a scoop of the pineapple-swirled ice cream, and a dollop of whipped cream.
- Drizzle with warm caramel sauce and garnish with a cherry.
- Serve immediately.
- Health Benefit: Pineapple provides vitamin C, dairy offers calcium, but the sugar and cream make this a rich treat to enjoy sparingly!