adapted from Jeni's Splendid Ice Creams at Home

Once we'd cranked out a batch of Jeni's Salty Caramel Ice Cream, we were eager to try her method for another flavor.
So we looked at what we had on hand in the kitchen. When Zach's parents had come to visit a week ago, we'd purchased a fresh pineapple at the supermarket. Why, exactly? We're not sure. It was one of those "company's coming!" impulse buys that marks the arrival of visitors. ("Oh, maybe they would like to eat fresh pineapple while they're in D.C." "Definitely." "And maybe some string cheese?" "For sure.")
Needless to say, the parents came, the parents went, and the pineapple remained untouched. So there it was, ripening upside down on our counter.
Then, last week, Clay met up with his friend Rachel for coffee, and she showed up with a huge bag of pineapple sage that she'd plucked from her yard. It was beautiful and fragrant, and we instantly knew just what to do with it.
Pineapple sage? It was a sign!
We got to work on a Roasted Pineapple and Sage Ice Cream.