Pina-Colada Ice Cream

pinacoladas

Sometimes the best things just happen.

Years ago, (before the bank called me every day), I got an Ice-Cream Maker for Father’s Day. Oh, what a joy!

It actually came about when we sat one Sunday afternoon and I read the label on the Farmers Fresh Ice Cream tub. If I did not have a degree in Science, it would have been Greek to me. Everything was there, except, of course, cream and milk. It was basically a chemistry set flavoured with sugar. I was horrified.

And then the trusty old NEMOX Gelatissimo arrived. And we have not been the same since.

The taste of freshly made Ice Cream, is just so different and so good, you will truly never buy Ice Cream again. Other than that Danish or Swedish stuff.

This time I had a request to make coconut Ice Cream. Simple, really, just use coconut cream in stead of cream. (Coconut cream, not that weak joke called coconut milk!)

Ingredients:

Coconut Cream 1 tin (440g)
Sugar 200g
Desiccated coconut (for topping) 2 Tablespoons
Milk To top up the machine with (about 700ml)
Eggs 2 whole eggs
Pina-colada cocktail mix 2 Tablespoons
Pineapple – fresh or canned 100g

How we went about it:

The secret to our Ice Cream lies in the sugar. We liquidise it to a powdered sugar. Just works, it does. The I added the eggs and blitzed it to make a quick custard. Then I added the Coconut cream and the pina-colada mix and whizzed it. It becomes this beautiful light yellow goo. Pour into the Ice Cream Maker and fill with milk to the top. Another secret – switch on the machine when you start prepping, so that when you pour it in, it is already freezing, with white crystals forming on the aluminum bowl. Dry-fry the desiccated coconut until golden.

It makes itself. When the right consistency, scoop out into a plastic bowl and stir in the pineapple. When you serve, dust it with the golden coconut.

You will not have any leftovers. Don’t eat the tub, remember, coconut is a natural laxative!

 

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