Do you like piña coladas? And getting caught in the rain? Well I, for one, hate getting caught in the rain but I’m all for pina coladas! This week I’m still riding out this crazy heat wave and what better to cool me off than a refreshing cocktail inspired ice cream treat.
Booze is totally optional, I made it without and it’s still tropically delicious. As for the pineapple, I highly recommend the fresh stuff. Whether you carve it up yourself or buy it pre-butchered by your grocery store I find the colour and the flavour so much brighter for this as opposed to the canned or frozen.
Scoop official photographer Emma says this is her favourite flavour yet, so this is a huge win in my books!
- For the pineapple swirl
- 1 cup pineapple chopped into small pieces
- 2 Tbs white sugar
- 2 Tbs water
- 1 Tbs rum of your choice (Malibu Pineapple a great option!)
- For the ice cream
- 1.5 cups of heavy cream
- .5 cups of milk
- ¼ cup + 2 Tbs white sugar
- 2 large egg yolks
- 1.5 tsp coconut extract
- generous ¼ cup sweetened flaked coconut
- Combine all pineapple swirl ingredients in a heavy-bottomed pot and simmer on medium heat for about 20 minutes stirring occasionally.
- Remove from the heat and use a fork to mash up the pineapple and hot syrup so it forms a chunky sauce.
- Put in the fridge to cool.
- 1) Whisk the egg yolks in a bowl and set aside.
- 2) Combine the heavy cream, .5 cups of milk and the white sugar in a heavy bottom pan and heat on medium, stirring occasionally, until the mixture is hot but not simmering or boiling. This should take about 5 minutes.
- 3) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
- 4) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking.
- 5) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon.
- 6) Remove from heat and allow to cool slightly
- 7) Add the coconut extract
- 8) Pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best.
- 9) Stir in the sweetened flaked coconut and pour into ice cream maker
- 10) Churn according to your ice cream maker's directions. Remove and swirl in the pineapple, I did it in two layers as I scooped the ice cream into my storage container. Enjoy immediately for a soft-serve ice cream or return to your storage container and freeze for a harder more store-bought consistency!