Hawaiian Sweet Potato Cakes with Pineapple Ice Cream and Coconut Creme Fraiche

To make the ice cream: In a medium bowl, stir together the dried pineapple, bourbon, and water (if using bourbon other than Japanese bourbon, dilute it by adding 1 tablespoon of water). Cover and refrigerate overnight.

The next day, put the soaked dried pineapple in a fine-meshed sieve over a bowl to drain. When thoroughly drained, set the soaked dried pineapple aside and reserve. Put the cream in a heavy medium saucepan; with the tip of a sharp small knife, scrape the vanilla bean pod seeds into the cream, then drop in the pods. Bring the cream, 1-1/2 cups of the drained pineapple juice (reserve the rest in the refrigerator), the vanilla bean, and ginger to a boil over medium-high heat. Set aside. In a small bowl, whisk together the yolks and sugar until pale in color. Stir a large spoonful of the hot cream mixture into the egg yolks, and then add the egg mixture to the pan. Stirring consrantly, cook over medium heat for 1-1/2 minutes, or until the mixture thickens and coats the spoon. Strain through a fine-meshed sieve into a medium bowl. Cover and refrigerate overnight.

Whisk the remaining 2 cups pineapple juice and the simple syrup into the chilled custard. Freeze in an ice cream maker according to the manufacturer’s instructions.When the ice cream is partially frozen but still can be stirred, fold in all but 1/2 cup of the soaked dried pineapple. Pack the ice cream in a container with a lid to seal and place in the freezer. Reserve the remaining soaked dried pineapple in the refrigerator for garnish.

To make the creme fraiche: Ina medium bowl, blend all ingredients together and let sit in a warm place (85 to 90 F) overnight.

To make the potato cake: Grate the sweet potatoes with the coarse holes of a grater or grate in a food processor. Rinse quickly in cold water. In a medium bowl, stir the sugar and eggs together. Scrape the seeds from the vanilla bean into the flour (discard the pod). Add the flour and cinnamon to the eggs and stir to make a smooth batter. Stir in the grated sweet potatoes.

In a medium saute pan or skillet, melt the butter over medium-high heat. Place a 3-by-1/2-inch ring mold in the pan. Spoon 1/4 cup of the sweet potato batter into the ring, pressing it together and smoothing the top. Cook for 1-1/2 minutes, or until a light golden crust forms. With a metal spatula, turn the mold, running a knife around the inside of the ring after turning. Cook for 1-1/2 minutes, or until golden, on the second side. Using the spatula, remove the pancake in the mold and drain on a paper towel. Remove the mold. Repeat to make 3 pancakes.

To serve: Place each pancake on a dessert plate and dust with confectioner’s sugar. Place 2 large tablespoons of coconut creme fraiche beside each cake. Add a scoop of ice ceam to each. Scatter the reserved pineapple pieces in 2 small groups of 4 to 5 pieces on each plate, and stand a strip of candied ginger to one side of the cake.

Simple Syrup

In a medium, heavy saucepan, combine the sugar and water and cook over high heat until the sugar dissolves and the mixture reaches a full boil, about 3 minutes. Remove from heat, let cool, and store in a covered container in the refrigerator for up to 3 weeks.

Candied Ginger

In a heavy, medium saucepan, cover the ginger with water and bring to a boil. Drain, leaving the ginger in the pan. In another heavy, medium saucepan, combine the sugar, water, and corn syrup and bring to a boil over medium-high heat, stirring constantly. Cook for 2 minutes, then pour the mixture over the ginger. Cook the ginger and sugar mixture over low heat for 1 hour. Cover and let stand overnight.

The next day, bring the mixture back to a boil, reduce heat to low, and simmer 1 hour. Place a wire rack over a baking sheet lined with parchment paper or waxed paper. Lift the ginger out of the syrup with tongs and place on the rack to dry completely. Roll in granulated sugar and store in an airtight container for up to 1 month.