Real African Dishes: [MC-AllEthnic-Recipes] No Churn Pina Colada Ice Cream

Friday, January 7, 2011

[MC-AllEthnic-Recipes] No Churn Pina Colada Ice Cream - Caribbean

* Exported from MasterCook *

No Churn Pina Colada Ice Cream

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup pineapple juice -- from a carton, not a can
1/3 cup white coconut rum -- Malibu brand
2 drops coconut extract -- or flavoring, or to taste
2 teaspoons lime juice
1 cup confectioner's sugar
2 cups heavy cream
2/3 cup sweetened coconut flakes -- to serve

Pour the pineapple juice and coconut rum into a large bowl, and add the coconut flavoring and lime juice.

Add the confectioners sugar and whisk to dissolve.

Whisk the cream in a separate bowl until soft peaks form. Whisk in the pineapple juice mixture in a thin stream, until combined.

Taste to see if you need more coconut flavoring or squeeze more lime juice (and remember it won't be as strong when frozen), then spoon and smooth the ice cream into an airtight container and freeze.

On serving - and, oh, how this cries for hollowed-out-coconut shells as serving vessels - toast the shredded coconut in a hot, dry pan until just turning golden and remove to a bowl. Sprinkle just a little over each person's portion and leave the rest for people to add as they eat.

The ice cream can keep for up to 3 months in the freezer, but will become icy, so it's better up to 1 month only and at its best within 1 week of making.

Serves 6-8

AuthorNote: Flushed with the success of an earlier creation, the no-churn margarita ice cream I bring you the no-churn pina colada ice cream. Rich coconut, sharp pineapple, smooth cream: we are in business! You don't have to share my weakness for a kitsch tipple to enjoy this. Certainly it helps - but the benefit is psychological, not gastronomical.

I assure you the toasted shredded coconut for scattering over is not mere garnish; you need it to bring the sharpness into focus. Eaten plain, the sweet coconuttiness of the ice cream is overwhelming. It doesn't entirely make sense, but it is the case. As an alternative to the sweetened shredded coconut, you could search out some of the fresh coconut that is already out of its hairy shell and chunked up for you at the supermarket. You should be able to push this through a coarse grater or slicer onto the ice cream.

Cuisine:
"Caribbean"
Source:
"Nigella Kitchen: Recipes from the Heart of the Home by Nigella Lawson, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
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Per Serving (excluding unknown items): 369 Calories; 27g Fat (69.9% calories from fat); 2g Protein; 25g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 44mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 4793 2029 0 0 0 0