Roasted Pineapple Float

Prepare Roasted Pineapple: Preheat the oven to 350°F.

Toss pineapple pieces in sugar and anise; place on sheet pan and roast in oven. Roast 30 minutes or until golden, stirring halfway through. Let cool completely.

Prepare Ice Cream Base: Whisk eggs, 3/4 cup sugar and salt in large bowl until thick.

In large saucepan, combine cream, milk and pineapple concentrate. Scrape the vanilla bean and add seeds and shell to saucepan. Heat to just below a simmer.

Gradually whisk cream into yolk mixture. Strain the liquid into a different saucepan.

Prepare an ice bath. Set a bowl into the ice bath with a strainer on top.

Heat the ice cream base in the saucepan over medium heat, continuously stirring with wooden spoon or silicone spatula and scraping sides and bottom often, until mixture thickens.

Strain mixture into bowl in ice bath and cool, stirring occasionally. Refrigerate overnight.

Pour mixture into an ice cream maker and spin until soft-serve texture forms. Strain off any excess liquid from roasted pineapple and fold into ice cream. Place in container and freeze until firm.

Prepare Turbinado Syrup: Combine sugar and water in small saucepan over medium heat; stir until dissolved. Let cool in refrigerator.

For each float: In large, tall glass, place a long spoon; pour in 6 tbsp. soda water. Add two scoops ice cream. Pour in 2 tbsp. syrup and 1 tbsp. lime juice. Top with soda water and garnish with a piece of pineapple. Serve immediately.