Cottage cheese ice cream with sugared pineapple and a baked crumble

Dice cold butter into a bowl with all-purpose flour, sugar, vanilla and a little pinch of salt; mix with a fork, then add just a splash of cold water until it holds its shape but stays light and crumbly.

Spread on a tray and bake at 375F for about 10 to 15 minutes, until golden brown.

In a blender put cottage cheese and heavy cream, both chilled to about 37 degrees (not frozen), in about equal parts; add sugar and a tiny pinch of salt.

Blend on super high speed until really creamy.

Put the base in the freezer about 30 minutes, maybe 45, to set until scoopable.

Crunch the baked crumble into pieces, keeping some bigger chunks if wanted; set aside.

Cut the top and bottom off the pineapple, then cut down following the inner edge to take off the skin and as many eyes as possible, angling inward at the end; slice really thin, straight down, avoiding the core.

Sprinkle a little sugar over the slices and refrigerate 10 to 15 minutes until a glaze develops, like macerated strawberries.

Spread the pineapple on the plate, put some crumble in the middle as a little well, add a scoop of the ice cream and a little more crumble on top.