Grilled Pineapple with Chilli Syrup and Coconut Ice Cream

• 2 red chillies, tops removed, deseeded and cut into very thin rounds
• 1 vanilla pod, split in half lengthways and seeds scraped out
• ½ cinn

First make the ice cream. Combine the milk and coconut milk in a saucepan and bring to a simmer. Whisk the egg yolks and sugar together in a heatproof bowl, then pour the (almost) boiling milk in a thin stream into this mixture, whisking constantly. Pour the custard back into the saucepan and return to a gentle heat, stirring constantly with a wooden spatula until the custard starts to thicken