Toasted Coconut Ice Cream with Grilled Pineapple + Brown Sugar-Rum Sauce
For some inexplicable reason, I have wanted my own ice cream maker since I was a very young child. I love ice cream – and the thought of experimenting with all my favorite flavors and producing something truly unique has always had great appeal to me. Imagine my delight, then, when I spotted an ice cream maker for only $10 (!!!) on a random excursion to Value Village in Seattle several years ago. I immediately scooped it off the shelf and proudly took it home.
My beloved purchase then stood completely unused in a closet for the next 3 years. I don’t know whether I’d simply forgotten about it or become intrigued with another kitchen gadget, but it never got the attention it deserved. That is, until a recent trip home to the States when I spotted it sitting in the corner of my parent’s garage. It was time to make my ice cream dreams come true.
This recipe, originally featured in Louise Pickford’s 2002 cookbook Al Fresco, turned out beautifully. The hot rum syrup tends to melt the ice cream rather rapidly, so if serving in cones omit the syrup.
Note: The list of ingredients below does not include rock salt or chunked ice, two essential components of the operation of an ice cream maker. Please consult manufacturer’s instructions for appropriate quantities.
TOASTED COCONUT ICE CREAM WITH GRILLED PINEAPPLE + BROWN SUGAR-RUM SYRUP
1/2 cup dried unsweetened shredded coconut
1 3/4 cups heavy cream
1 1/4 cups coconut milk
1/2 cup sugar
1 small- or medium-sized pineapple, leafy top, skin + core sections removed
1/2 cup brown sugar
1/2 cup unsalted butter
1/2 cup dark rum
To make ice cream:
1. In a dry frying pan over medium heat, toast coconut until golden brown, stirring frequently, about 2 to 3 minutes. Transfer to a medium saucepan, add cream, coconut milk and sugar, and heat gently until it reaches boiling point.
2. In a small bowl, beat egg yolks with a wooden spoon until pale. Tempter eggs with hot cream-coconut milk custard, mix well, and return mixture to the saucepan. Heat gently, stirring constantly, until the mixture thickens enough to coat the back of the wooden spoon. Remove pan from heat and let cool completely.
3. When cooled, strain custard through a fine sieve and freeze in an ice cream maker according to manufacturer’s instructions. Transfer to the freezer until needed. Alternatively, pour the cold custard into a plastic container and freeze for 5 hours, beating at hourly intervals with a balloon whisk.
To grill pineapple and prepare syrup:
1. Remove leafy top and prickly outer skin from pineapple, excise core sections and slice remaining fruit flesh lengthwise.
2. In a small saucepan over medium heat, stir sugar, butter and rum until sugar granules dissolve, about 2 minutes. Brush a small amount of syrup over pineapple wedges, then cook fruit on a preheated outdoor grill or on a stovetop grill pan for 2 minutes on each side, until browned and tender. Remove fruit from heat and reserve remainder of rum syrup.
3. Serve toasted coconut ice cream with hot grilled pineapple wedges and remaining rum syrup.