Summer is almost here, and my home here on the Sunshine Coast is pineapple country. I am living just down the road from Pineapple mecca , 'The Big Pineapple' and have been making the most of this summer fruit.
What better way to make the most of it than by combining it with the ultimate Tropical Summer ingredient, Pina Colada style!? Coconut!
This ice cream is made with coconut cream so its dairy free. Use an organic tinned coconut cream for the best, creamiest results.
If you are lucky enough to own an ice cream churner simply add the cream, the pineapple and toasted coconut to the churner together.
Caramelized Pineapple & Toasted Coconut Ice cream... with a hint of spiced rum
makes approximately 1L of ice cream.
* 250g fresh pineapple cut into 5mm thick small wedges
* 3 tbsp pineapple juice (i cut my pineapple up the day prior to making the ice cream and this juice had collected in the bowl)
* 2 tbsp spiced rum (optional can be substituted with more pineapple juice)
* 4 tbsp coconut sugar (or other such as agave syrup, rapadura, honey, rice syrup)
* 1/3c dessicated coconut
* 3c coconut cream
* 5 egg yolks
* 3 tbsp maple syrup
* 1/4 tsp salt
* 1 vanilla pod, seeds scraped
put the pineapple pieces, pineapple juice, rum and coconut sugar in a bowl, stir and put aside.
in a fry pan add the dessicated coconut and stir over medium heat until toasted golden. set aside in a small bowl
Whisk egg yolks, maple syrup and salt in a pot
Add coconut cream and whisk well
Add the vanilla seeds and the scraped vanilla pod. Put the stove on medium heat, stir constantly with a wooden spoon for 8 minutes until thickened slightly, so it coats the back of the spoon. Don't let the mixture boil.
Remove from the heat and strain into a container or bowl. Put into the freezer to chill.
Heat the frying pan on a med/high heat on the stove again, add the pineapple pieces and juices to the pan, let bubble, string occasionally and reduce until syrup has thickened. (approx 5 minutes) set aside.
(optional extra step - heat a griddle pan very hot and char the pineapple pieces slightly.. and for garnish only a few extra discs dusted with a little extra coconut sugar to help caramelize them)
Each 45mins to an hour remove the bowl of ice cream from the freezer and stir/whisk/ Bamix/blend to break up any ice crystals. you will need to do this 3 or 4 times for the smoothest creamiest ice cream.
Once the ice cream is beginning to thicken to thick shake or soft serve texture gently stir through the toasted coconut, pineapple pieces and syrup before placing back in the freezer to complete freezing.
Let soften out of freezer for 5minutes before serving.
