Cake served with ice cream is a favorite in my house. Many people, my brother included, feel that cake is basically not worth its salt (or sugar) unless combined with a plump scoop of ice cream. Vanilla is the most popular flavor to pair with cakes, but other flavors can lend a dessert more dimension and kick. Here, passion fruit ice cream gives traditional pineapple upside-down cake a whole new life.
In a bowl, whisk together the egg yolks,
Strain the custard into a clean bowl and cool over an ice bath until room temperature. Stir in the passion fruit purée. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
The cake is best eaten the day it is baked. Store at room temperature.
Let the cake cool for 5 minutes. Run a small knife around the inside edge of the pan. Place a large plate on top of the cake. Invert the plate and cake pan together. Remove the cake pan. Scrape off any brown sugar topping that sticks to the pan and spread it over the pineapple. Serve the cake at room temperature, with the passion fruit ice cream.
© 2006 Emily Luchetti. All rights reserved.