Recipe: Pineapple and Coconut Ice Cream

After visiting my parents for dinner one day I was given a container of fresh pineapple… and instead of eating it, I decided to create some ice cream with it.

Say what?

Let’s just say this was my attempt in creating pina colada ice cream, with alcohol of course.

So what did I do?

Well I cheated, I used a container of coconut ice cream I made a few months earlier that used the following recipe from Girl Cooks World

* Two 15-ounce cans full-fat coconut milk, divided
* 3/4 cup sugar
* pinch salt
* 2-1/2 Tablespoons cornstarch
* dried, unsweetened shredded coconut, toasted (optional)

Combine all but 1/4 cup of the coconut milk, sugar and salt in a heavy-bottomed saucepan. Bring to a simmer over medium heat. In a small bowl, whisk together the cornstarch and the remaining 1/4 cup of coconut milk until smooth. Add to the saucepan and cook, stirring constantly, until the mixture thickens and can coat the back of a wooden spoon.

Remove from heat and let cool to room temperature. Cover and chill at least 3-4 hours, or up to 24 hours.

Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Serve with a sprinkle of toasted coconut, if desired

Then I added:
– 1 cup of heavy cream
– 1/4 cup of rum
– 1/4 cup of powder honey
– crushed pineapple

Needless to say, amongst the few friends that were given the chance to try it… it was a hit. And unfortunately as always I tend to forget to take pictures…

Hopefully that will change in 2014. 😉

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