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Chile-Lime Pineapple with Cardamom-Lime Ice Cream<\/p>\nChile-Lime Pineapple with Cardamom-Lime Ice Cream<\/p>\n
<\/p>\n
1 cup sugar<\/p>\n
\u00bd cup water<\/p>\n
\u00bc teaspoon ground cardamom<\/p>\n
2 large pasteurized egg whites<\/p>\n
\u00bc teaspoon cream of tartar<\/p>\n
1 cup low-fat buttermilk<\/p>\n
\u00bd cup heavy cream<\/p>\n
\u2153 cup fresh lime juice (about 3 limes)<\/p>\n
1 teaspoon grated lime rind<\/p>\n
<\/p>\n
2 cups boiling water, divided<\/p>\n
2 tablespoons (1-inch) julienne-cut lime rind<\/p>\n
\u00bd cup sugar<\/p>\n
\u00bd cup water<\/p>\n
\u00bc cup fresh lime juice (about 2 limes)<\/p>\n
1 hot red or green chile, seeded and minced<\/p>\n
1 large pineapple, peeled, cored, and cut into 8 (1\/2-inch) slices<\/p>\n
<\/p>\n
To prepare ice cream, combine first 3 ingredients in a saucepan; bring to a boil. Stir to dissolve sugar; cook 3 minutes. While sugar syrup cooks, place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat at high speed until stiff peaks form. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at high speed until mixture is glossy and stiff (about 5 minutes). Combine buttermilk, cream, 1\/3 cup juice, and 1 teaspoon rind, stirring with a whisk; gently fold into egg white mixture. Spoon into a freezer-safe bowl; cover and freeze 8 hours or overnight. To prepare pineapple, pour 1 cup of boiling water over 2 tablespoons rind in a small bowl; let stand 5 minutes. Drain. Repeat procedure with remaining 1 cup boiling water and rind. Combine 1\/2 cup sugar and 1\/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Cook 3 minutes or until slightly thick (do not stir). Remove from heat; stir in 2 tablespoons rind, 1\/4 cup juice, and chile. Cool completely. Place pineapple slices on a platter. Pour chile-lime syrup over pineapple; cover and chill at least 30 minutes. Serve pineapple and syrup with the ice cream.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chile-Lime Pineapple with Cardamom-Lime Ice Cream 1 cup sugar \u00bd cup water \u00bc teaspoon ground cardamom 2 large pasteurized egg whites \u00bc teaspoon cream of tartar 1 cup low-fat buttermilk \u00bd cup heavy cream \u2153 cup fresh lime juice (about 3 limes) 1 teaspoon grated lime rind 2 cups boiling water, divided 2 tablespoons (1-inch) julienne-cut lime rind \u00bd cup sugar \u00bd cup water \u00bc cup fresh lime juice (about 2 limes) 1 hot red or green chile,…<\/p>\n