1/2 cup sweetened coconut flakes, toasted for garnish
For the caramel sauce:
1 cup granulated sugar
1/2 cup water
1 tsp lemon juice
1/2 cup heavy cream
Pinch of sea salt
1/2 tsp seeded and finely chopped habanero chile (use gloves when handling)
For the ice cream:
1 cup heavy cream
1 cup coconut milk
2 cups half-and-half
1 1/3 cups granulated sugar
2 Tbsp vanilla extract
12 large egg yolks
1 14 oz can crushed pineapple, drained
1 Tbsp rum (optional)
For the compote:
1 small fresh pineapple (or fresh chopped pineapple from the grocery store)
2 Tbsp brown sugar
Pinch of ground cinnamon
Directions:
For the caramel sauce:
In a medium sauce pan, combine the sugar and water. Make sure the sugar is completely moistened.
Place pan on medium-high heat. Cook without stirring until the mixture takes on an amber color. Continue to cook until it becomes slightly darker or registers 320F on a candy thermometer. At this point, remove pan from heat.
Carefully and slowly, add heavy cream, stirring carefully as the caramel will bubble up and possibly splatter.
Once the bubbling subsides, add add the seasalt and chopped chile. Stir to combine. Allow caramel to cool for at least one hour before serving. Sauce may be stored in refrigerator for up to one month. Warm gradually in microwave to serve.
For the ice cream:
Combine heavy cream, coconut milk and half-and-half with sugar in a medium saucepan. Heat over medium heat to dissolve the sugar.
Prepare an ice bath to cool the custard by placing a smaller bowl inside a larger bowl that has been filled with ice water. Set aside.
Place egg yolks in a heat proof bowl and lightly whisk. Set aside. When the mixture comes to a simmer, gradually add some of it to the egg yolks. Whisk to incorporate. Transfer the egg yolk mixture to the saucepan. Continue to cook over medium to medium-low heat, stirring constantly with a wooden spoon. Check consistency of the custard by running your finger down the back of the wooden spoon through the custard. If your finger leaves a trail, the custard is the proper consistency.
Strain custard through a fine mesh strainer into the smaller bowl of the ice bath.
Stir in vanilla, pineapple and rum, if using. Stir the custard to facilitate cooling.
When the custard has cooled, transfer it to a storage container and refrigerate overnight.
When ready to freeze the ice cream, spin it in an ice cream freezer according to the manufacturer’s instructions.
For the compote:
Preheat oven to 350F.
With a chef’s knife, remove top and bottom of pineapple. Cut pineapple around the core. Dice into small, 1 inch chunks.
Spray an ovenproof pan with vegetable oil.
Toss in the diced pineapple with sugar and cinnamon. Place pan in preheated oven and roast for about 20 minutes or until the fruit begins to look golden brown. Stir occasionally.
For the sundaes:
Divide the brownies among 4 dessert plates and place a scoop of ice cream on top of the brownies.
Spoon the compote over the ice cream and brownie.
Drizzle the caramel sauce over the top of the dessert.
