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Pineapple Ginger Upside-down Cake with
Pineapple Bourbon Ice Cream

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Pineapple Ginger Upside-down Cake with
Pineapple Bourbon Ice Cream
Bon Appetit June 1987

Pineapple:
One 4- to 4 1/2-pound pineapple, peeled, halved and cored
1/2 cup firmly packed light brown sugar
1/2 cup bourbon

Ice Cream:
1 cup whipping cream
1 cup half and half
One 6-inch vanilla bean, split lengthwise
4 egg yolks
1/2 cup sugar
3 quarter-size slices fresh ginger

Cake:
1 1/4 cups firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter
2 tablespoons bourbon
1/3 cup minced crystallized ginger
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
2 eggs, room temperature
1 teaspoon vanilla extract
1/3 cup sour cream

For pineapple: Cut half of pineapple into 3/8-inch-thick slices. Cover and refrigerate. Finely chop enough of remaining pineapple to measure 2 1/2 cups. Combine 2 cups (refrigerate remaining 1/2 cup) pineapple with sugar and bourbon in heavy medium saucepan and boil over medium-high heat
until almost all liquid evaporates, stirring often at end, about 18 minutes.
Cool completely.
For ice cream: Combine cream and half and half in heavy medium sauce-pan. Scrape in seeds from vanilla bean; add pod. Scald cream mixture. Remove from heat and let steep 15 minutes. Whisk yolks and sugar to
blend in small bowl. Bring cream mixture to simmer. Gradually whisk half
of cream mixture into yolks; return to saucepan. Stir over medium-low
heat until mixture thickens and leaves path on back of spoon when finger
is drawn across, about 3 minutes. Strain custard into medium bowl. Whisk
1 minute to cool. Press ginger 1 slice at a time through garlic press into custard; discard pulp. Cover and refrigerate custard until well chilled (or
chill over ice water, whisking occasionally). Transfer custard to ice cream
maker and process according to manufacturer's instructions until almost frozen. Add 2 cups chopped pineapple-bourbon mixture and process until frozen. Freeze in covered containers several hours or overnight to mellow flavors.
For cake: Preheat oven to 350 degrees F. Generously butter 9-inch round cake pan with 3-inch sides. Stir 3/4 cup brown sugar with 1/4 cup butter
in heavy small saucepan over low heat until sugar dissolves and mixture
is smooth. Remove from heat. Stir in bourbon. Pour into prepared pan, spreading evenly. Sprinkle ginger over. Drain reserved pineapple slices
and remaining 1/2 cup chopped pineapple; keep separate. Cut 1 slice
into 3/4-inch pieces. Arrange in center of pan. Arrange remaining slices
in pan radiating from center toward edge, leaving small space between
each slice. Sift flour, baking soda, baking powder and salt into small
bowl. Using electric mixer, cream remaining 1/4 cup butter until light
and fluffy. Add remaining 1/2 cup sugar and beat until light. Beat in
eggs 1 at a time. Blend in vanilla. Mix in dry ingredients and sour
cream alternately, beginning and ending with dry ingredients. Fold in remaining 1/2 cup chopped pineapple. Spoon batter over pineapple
in pan, spreading evenly. Bake until tester inserted in center comes out
clean, about 40 minutes. Cool 3 minutes. Invert onto platter and cool at
least 25 minutes.
If ice cream is frozen solid, soften in refrigerator. Serve cake warm or
at room temperature with ice cream. Serves 8.
 

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