I postulated a basic recipe:
- 6 oz pineapple juice
- 14 oz coconut milk
- 1/2 C granulated sugar
- 2 C heavy whipping cream
- 1/2 C crushed pineapple
Pineapple juice, sugar and coconut milk mixed together
Heavy whipping cream whisked in
The process begins
Pineapple added
Getting ready to transfer
4 hours later
So, what was the final verdict? Yummy, without a doubt! But, there were a few shortcomings that will be addressed in future iterations.
- Heavy build up of frozen fat on the wall of the ice cream maker. I suspect this is due to the heavy fat content (heavy whipping cream + coconut milk). I plan to alter the recipe by changing the heavy whipping cream for half-and-half, and reducing the quantities of both coconut milk and dairy, as well as increasing the quantity of pineapple juice.
- Missing a flavor layer. There's just "something" missing, and the consensus was that it needed a warm, nutty flavor to complement the sweetness of the coconut and the acid of the pineapple. I think that toasted coconut may be the path to this.
- 10 oz pineapple juice
- 10 oz coconut milk
- 1.5 C half-and-half
- 1/2 C sugar
- 1/2 C crushed pineapple
- 1/4 C toasted coconut
The joys of experimentation lie ahead!
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