Coconut can be a bit of a divisive ingredient, but I happen to love it. Especially if it’s combined with pineapple and rum. I mean, how could a piña colada be bad in any form? Made into ice cream, it is so, so right.
Piña Colada Ice Cream
from Annie’s Eats
adapted from David Leibowitz, The Perfect Scoop
For the toasted coconut ice cream:
1 c. dried shredded coconut (preferably unsweetened)
1 c. whole milk (I used 2%)
2 c. heavy cream, divided
3/4 c. sugar
1 vanilla bean, split in half lengthwise
5 large egg yolks
1 TBSP light rum or 1/2 tsp. vanilla extract
For the pineapple sorbet:
2 c. fresh pineapple chunks
8-10 TBSP sugar
1/2 c. water
1. To make the toasted coconut ice cream batter, heat the coconut in a 10- or 12-inch skillet over medium heat, stirring occasionally, until fragrant and light golden brown.
2. In a medium saucepan, combine the milk, 1 c. heavy cream, sugar, and salt. Mix in the toasted coconut. Split the vanilla bean, scrape out the seeds, and add to the saucepan. Heat until the mixture is warmed through. Cover, remove from the heat and let steep at room temperature for one hour.
3. Rewarm the coconut-milk mixture. Set a fine mesh sieve over a bowl and strain the coconut-infused liquid into the bowl, pressing down with a spatula to extract as much flavor as possible. Return the strained milk mixture to the now empty saucepan. Discard the coconut and vanilla bean pod.
4. Wipe out the now empty bowl and pour in the remaining cup heavy cream. Once again, place the mesh strainer over the bowl.
5. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coconut-infused mixture into the bowl with the egg yolks, whisking constantly to temper. Return the mixture back to the saucepan. Stir constantly over medium heat until the mixture thickens and coats the spatula, reading 170-175˚ F on an instant read thermometer (do not go above 180˚ F!)
6. Remove from the heat and pour the custard through the strainer into the bowl with the heavy cream. Mix in the rum or vanilla. Let cool, then chill the mixture thoroughly in the refrigerator.
7. To make the pineapple sorbet batter, combine the pineapple, sugar and water in a blender or food processor. Puree until completely smooth. (I did this while the coconut was steeping.) Chill thoroughly in the refrigerator.
8. To finish the ice cream, freeze both the coconut ice cream batter and the pineapple sorbet batter in an ice cream maker according to the manufacturer’s instructions. Alternatively, freeze the batters one at a time in an ice cream maker and spread in alternating layers in a freezer-safe storage container.
one year ago: lemon-raspberry scones
two years ago: fresh strawberry ice cream