Ingredients
- 2 (20 ounce) cans crushed pineapple in heavy syrup
- 2 cups heavy whipping cream
- ½ cup brown sugar
- 1 (7 ounce) can fully cooked luncheon meat (such as SPAM®), diced
- 2 tablespoons brown sugar
- 1 dragon fruit, peeled and cubed
Why This Recipe Is So Enjoyable
Cooking Hints
- Chill the mixture thoroughly before churning to get a smoother ice cream texture.
- Avoid overmixing once the ice cream starts to freeze to keep it light and airy.
Step 1
Drain the pineapple in a fine-mesh strainer, but save about a cup of the syrup and pop it in the fridge for later. Next, toss the pineapple, heavy cream, and half a cup of brown sugar into a blender and blend until everything’s smooth—this should take around 20 seconds. Pour the mixture into a container with a lid and chill it in the fridge for a couple of hours.
Step 2
While that’s chilling, heat up a large skillet over medium-high and add the cubed luncheon meat. Cook it for about 10 minutes, turning every couple of minutes so it browns evenly on all sides. Once it’s nicely browned, stir in the reserved pineapple syrup and two tablespoons of brown sugar. Keep cooking until the sauce thickens and bubbles, which should take around five minutes. Then take it off the heat and let it cool down.
Step 3
When the meat caramel is cooling, pour the cold pineapple mixture into your ice cream maker and churn according to the machine’s instructions—this usually takes about 20 minutes. About five minutes before it’s done, add in the dragon fruit so it gets mixed through.
Step 4
Finally, transfer the ice cream to a freezer-safe container, gently fold in the meat caramel, and freeze it until it’s firm—about four hours. Then you’re ready to scoop and enjoy!
