Chilling/freezing time is 3 hours.
You will need to begin this recipe 5 hours before serving.
To make ice-cream, combine all ingredients and churn in an ice-cream machine according to manufacturer’s directions. When firm, remove from the machine and place in a container to set. It will continue to firm up and is ready after 3–4 hours.
While the ice-cream sets, trim the pineapple and cut into four 4 cm squares (2 cm high) to use as bases, and then 16 x 2 cm cubes for dipping into the caramel. Skewer the cubes, ready for dipping.
When ice-cream is set, prepare the caramel. Place the water and sugar in a 12 cm heavy-based saucepan over medium-high heat. Bring to a boil. Continue to cook for 3–8 minutes or until the mixture begins to darken.
When toffee reaches 155–160˚C on a candy thermometer, remove from the heat to a trivet or heatproof surface. Tilt the pan to ensure the caramel is deep enough to coat the pineapple, then carefully dip the skewered pieces into the caramel and sprinkle each with few chilli flakes. Place on silicone paper to cool.
To serve, arrange the large pieces of pineapple on servings plate and insert the skewered pineapple pieces so the caramel pieces point upwards. Place 2 tsp of crushed biscuits in the bases of small bowls, preferably glassware. Use a large ice-cream scoop dipped in hot water to form a ball of ice-cream, then place it gently on top of the crushed biscuits. Serve immediately.
