Pineapple Almond Milk Ice Cream with Lavender Honey

Peel the pineapple and remove the hard centre core. Cut one-fourth of the pineapple into four thin slices, cover the slices, and set aside. Dice the remaining pineapple (about 700g) and freeze for 4 hours.

Chill the almond milk well. Finely blend frozen pineapple cubes, almond milk, and honey, then pour into the Le Creuset Loaf Tin. Freeze the ice cream for 1 hour.

For the sauce, squeeze the orange. Pour the honey with the orange juice into a small saucepan, heat and reduce slightly.

Set aside a few mint leaves for garnish. Finely mix the sugar with the remaining mint leaves or crush them in a mortar and pestle. Dust the pineapple slices with powdered sugar. Fry in margarine on both sides in a grill pan for 1-2 minutes.

Meanwhile, let the ice cream thaw for about 5 minutes. Cut off one thick slice and cut in half diagonally. Cover the remaining ice cream and refreeze. Arrange grilled pineapple slices on the plates with ice cream on top. Before serving, break the almond brittle into pieces.

Sprinkle with mint sugar, drizzle a little of the honey sauce over each, garnish with brittle and remaining mint, and serve immediately.

To make the almond brittle, heat a Le Creuset 28cm Cast Iron Signature Frying Pan without fat and roast the almond flakes until golden brown.

Place them on a plate and melt the sugar with the honey and water in the pan. When the sugar mixture turns golden, add the flaked almonds.

Mix everything together and spread the mixture thinly on baking paper to cool. Break the almond brittle into pieces before serving.