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Barbecued pineapple with honeycomb ice cream

From olive magazine

100g golden caster sugar
2 tbsp golden syrup
1 tsp bicarbonate of soda
568ml double cream
250ml condensed milk
1 pineapple

To make the honeycomb, put the sugar and syrup in a small saucepan and gently melt the sugar. Increase the heat and simmer until it begins to darken and caramelise. Add the bicarbonate of soda, mix briefly and immediately pour onto a sheet of baking paper while it is still frothy. Leave to cool and set, then break up into small pieces.

Whisk the cream until it is floppy, add the condensed milk and whisk again until it holds its shape. Fold in the honeycomb pieces. Spoon into a freezer container or a loaf tin lined with clingfilm and freeze overnight. Remove 20 minutes before serving. For the adults, turn the ice cream out of the container or tin (peel off the clingfilm) and slice to serve. The kids might prefer scoops.

Cut the base and leaves off the pineapple, stand it on one end and, using a sharp knife, carefully cut the peel off in strips from top to base all the way round. Cut into 8 wedges, put on the barbecue and cook for 3-4 minutes on each side. Serve with the ice cream.