Pineapple Coconut Ice Cream Recipe with Malibu Rum (Coconut)

By rahbi

Ingredients

• 1/2 cup heavy cream
• 1 1/2 cups unsweetened coconut milk
• 1 cup whole milk
• 1/2 cup Malibu rum
• pinch salt
• 1/2 cup granulated sugar
• 6 large egg yolks
• 1/2 cup grated unsweetened coconut
• 400 grams pineapple, chopped

Details

Servings 1
Adapted from facebook.com

Preparation

Step 1

1. Blend pineapple and grated coconut in a food processor, set aside.

2. In a large, heavy saucepan, combine the cream, coconut milk, whole milk, salt and Malibu rum. Bring to a simmer over medium heat. Remove from heat.

3. In a medium bowl, beat the eggs and sugar until pale yellow. Add about 1/2 cup of the hot cream mixture, and whisk to combine. Add the egg mixture to the saucepan with the remaining hot cream and whisk. Return to medium heat and cook, stirring constantly with a heavy wooden spoon until thick enough to coat the back of a spoon, 4 to 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container.

4. Stir in the blended coconut and pineapple mixture and refrigerate until well chilled, at least 3 hours

5. Pour into an ice cream maker and process according to the manufacturer's instructions

6. If you don't have an ice cream maker, freeze your ice cream in a plastic container for at least 6 hours (stir the ice cream from time to time)