Smoked ice cream:

-          125 g whole milk

-          125 g whipping cream

-          100 g sugar

-          3 egg yoks

-          Apple Wood Chips


-          ½ pineapple

-          1 spring rosemary

-          1 cinnamon stick

-          1 vanilla bean

-          5 star anise

-          5 cloves

Mango gel:

-          1 mango

-          3 g agar agar

-          4 tbsp water

Yoghurt crumble:

-          50 g flour

-          50 g sugar

-          35 g butter

-          ½ tbsp yopol (yoghurt powder)

-          40 g white chocolate



To prepare the pineapple and the mango gel:
Carefully peel the pineapple and remove the core. Place the pineapple on its side and fill the centre with the spices and the rosemary. Peel the mango and chop the flesh into small pieces. Put the mango pieces in a mixing bowl and add a couple of tablespoons of water. Puree with a hand blender until you have a smooth mixture (coulis). Heat the coulis with the agar agar in a pan and let it boil for a minute. Pour this into a flat dish or tray and let stand until it firms up. Once the mixture has solidified, puree the gel until the blender it is completely smooth. Put the mango gel in a piping bag and place in the refrigerator.

The yogurt crumble:
Mix the flour with the sugar and butter into a crumbly pastry. Bake this at 160°C for 20 minutes. Let cool and then process the pastry in the blender until you have a fine powder. Using the blender, process the white chocolate into a powder as well. Mix the powdered pastry with the chocolate and the yogurt powder.

The smoked ice cream:
Combine the milk, the cream and the sugar in the Round Drip Pan.
Soak a couple of handfuls of Apple Wood Chips in a bowl of water.

To prepare:
Put a small amount of charcoal in the Big Green Egg (to well under the ring) and light the coals. Leave the lid open for ten minutes, and then distribute the drained wood chips over the glowing coals. Position the grid in the Big Green Egg and place the Drip Pan with the milk-cream mixture on top. Smoke the mixture for exactly 6 minutes at a temperature of between 90C and 110C, and then take the pan out of the EGG. Let the wood chips finish smoking in the Big Green Egg, and then allow the temperature to rise to approximately 140C. Now place the pineapple on the grid. Grill the pineapple, turning regularly, for 45 to 60 minutes.

In the meantime, pour the smoked milk-cream mixture into a pan and heat until boiling. Pour the hot mixture onto the egg yolks and stir well. Return the mixture to the pan and heat it briefly (until the egg yolks are cooked). When done, pour the mixture through a sieve and chill it in an ice water bath. Once the mixture is cold, put it in the ice cream maker and let the machine do the rest of the work!

When the ice cream is done and the pineapple is soft and nicely caramelised, remove all the herbs and spices from the centre of the pineapple. Cut the pineapple into large dice and arrange the pieces on a plate. Pipe several dots of the mango gel in between the pineapple pieces. Distribute the yogurt crumble among the plates and scoop the smoked ice cream on top. Garnish with a few sprigs of lime cress... delicious!