Saturday, September 8, 2012

If you like pina coladas...

In a follow up to my previous experiments with pina colada ice cream, I think success has been achieved.  Some of the changes detailed in my previous discussion, combined with some great input from the good folks at r/cooking combined to make a winning combination of rich coconut sweetness, pineapple bite and toasted warmth.

Nearing perfection

So, what was different in this new batch of ice cream?  Pineapple juice reduced to a syrup, a change from heavy whipping cream to half-and-half, and the addition of toasted pineapple.

  • 1 C pineapple juice, reduced to 1/4 C
  • 14 oz coconut milk
  • 12 oz half-and-half
  • 1/2 C granulated sugar
  • 1/2 C crushed pineapple
  • 1/3 C toasted coconut
Cook pineapple juice down in a small sauce pan until reduced by 75%.  Cool pineapple juice separately while whisking together coconut milk and granulated sugar.  Stir in half-and-half and chill.

Combine chilled pineapple "syrup" with dairy mixture and add to ice cream maker.  Toast 1/3 C sweetened coconut until nutty brown.  With 5 minutes remaining in ice cream mix, add coconut and crushed pineapple.

Store in an airtight container and freeze for 3-4 hours to set.

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