Roasted, spice pineapple with Earl Grey ice cream

I had this when we went to Benares last year and it was truly stunning.  I wanted to recreate it and this is pretty close, not quite there, but close.  According to Naomi and Suzanne it still tastes delicious though so that's good enough for me.

Ingredients
For the ice cream
300ml full cream milk
300ml double cream
60ml liquid glucose
5 egg yolks
80g white caster sugar
13g Earl Grey leaf tea - best quality you can get

For the roasted, spice pineapple
1 large Pineapple, peeled, cored and cut into bite size chunks
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom
1.2 teaspoon ground mango
1 bay leaf crumbled into small pieces
1 teaspoon lime juice
2 tablespoons runny honey

MethodHeat the oven to 200°C
First, make the ice cream by putting the milk, cream and glucose syrup in a pan and bringing to the boil.  Meanwhile, put the egg yolks and caster sugar in a large heatproof bowl and combine until pale yellow and creamy.  Once the milks, cream and glucose comes to the boil, add to the egg and caster sugar mixing well with a balloon whisk to make the custard.  Add the Earl Grey leaves to this and leave to marinate for 45-60 minutes.  After the leaves have marinated, strain through a fine sieve and leave the mixture to cool in the 'fridge, then add to the ice cream maker and churn until frozen. Keep in the freezer as you would normal ice cream.

Now make the spiced pineapple.  Mix together the spices and the crushed bay leaf with the honey in a bowl, then add the pineapple chunks and coat well.  Put the whole lot in a roasting tray and roast on the top of the oven, turning 3 or 4 times until the pineapple is starting to char at the edges.  Rmove and leave to cool.

To serve, put a few pieces of pineapple on a plate with a couple of scoops of ice cream.