Vanilla and rum infused pineapple, pineapple jelly, Eccles cake ice cream

by Nigel Haworth
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Ingredients

Dairy

  • 350g of milk
  • 150g of cream
  • 200g of butter, diced

Speciality Ingredients

  • 25g of glucose
  • 200g of fondant sugar
  • 40ml of glucose syrup

Store Cupboard

  • 1 1/2 vanilla pods, seeds scraped
  • 50g of milk powder
  • 80g of egg yolk
  • 130g of sugar
  • 10g of sugar
  • 1 1/2 gelatine leaves, soaked in cold water until soft
  • 150g of currants
  • 1 vanilla pod, seeds scraped
  • 320g of plain flour
  • 200g of caster sugar
  • 1 vanilla pod, seeds scraped
  • 4 tsp muscovado sugar
  • 1 vanilla pod, seeds scraped

Bakery

  • 100g of Eccles cake, crushed

Fruit & Vegetables

  • 300g of pineapple juice, good quality
  • 1 lime, juiced
  • 1 lime, juiced
  • 1 pineapple, large
  • 1 lime, juiced
  • 1 lime, juiced

Beverages

  • 200ml of water
  • 50ml of rum

Delicatessen

  • 100ml of stock syrup