Pinacolada Ice cream

Aloha! Hosting a party this weekend? Make this delicious (and kid-friendly) pinacolada ice cream and transport your guests to a tropical paradise!

Pina colada is my first love and the best when it comes to cocktails. To me, pineapple + coconut is a match made in heaven. The fresh, sweet, citrusy taste of pineapple pairs incredibly well with the nuttiness and creaminess of coconut. So here, I share with you the recipe of my beloved pinacolada icecream which turned out to be more decadent than the cocktail itself. (When you make this icecream, make more. Because you will be asked for refills! :)

After experimenting with different ratios of cream, sugar, coconut milk and eggs, I nailed the recipe on my third attempt. This recipe is not a "two-ingredient-no-churn" recipe. No. It requires some patience and an ice cream machine and you will be rewarded with the creamiest and fluffiest ice cream. Just like the store bought one, with very tiny ice crystals. If you do not have an ice cream machine, try using a blender. (But the resulting texture may not be as creamy and aerated as the machine's)

The creaminess of the ice cream comes from the custard base. Yolks are cooked with sugar and heavy cream that gives a nice silky texture to the ice cream. To separate yolk from white, break an egg and simply use your fingers as a strainer to catch the yolk. No fancy skills/equipment are required. (You may use the whites to make an omelette/meringue or pamper yourself with a natural protein rich hair mask :)).

I recommend using canned, unsweetened coconut cream (I use Thai Kitchen brand from Costco) and canned pineapple. Do not use the leftover syrup in the can though, to make the ice cream. Save it for another recipe instead.

You may use any freezer safe container to freeze the ice cream (for before and after churning). I found this container (not sponsored) very convenient. It is compact, leak proof and is dishwasher safe too.

All I want to do now is go to Hawaii or Bali, do lots of yoga, attend some local cooking classes, eat tons of fresh fruit, watch countless sunrise and sunsets on the beach and forget the world.

PINA-COLADA ICE CREAM

Yield 1 Qt or 1L

Prep time 5 min

Cook time 30 min

Wait time 16 h (minimum)

Total time 16+ h (minimum)

INGREDIENTS

1 cup heavy cream

1 cup cream of coconut

2 cups chopped canned pineapple

1 1/4 cup sugar

5 egg yolks

1/8 tsp salt

cherries for garnish

INSTRUCTIONS

1. Into a medium sized pot, add heavy cream, salt and 1 cup sugar. Stir on medium heat until sugar dissolves.

2. Separate yolks from five eggs. Break an egg and use your fingers as a strainer to catch the yolk and place it in a separate bowl. Whisk the yolks.

3. Transfer 1/3 of the heavy cream mixture to the bowl containing whisked yolks. Mix well and add back into the pot containing the rest of heavy cream mixture. Heat on a medium flame until temperature reaches 170 F (or until the mixture is able to coat the back of the ladle). Turn off the stove. The custard base is ready.

4. In a blender, add coconut cream, 1/4 cup sugar and chopped pineapple. Blend until smooth.

5. Combine both the blended mixture with custard. Allow to cool to room temperature. Transfer to a freezer safe container and freeze for at least 4 h.

6. Pre-chill the ice cream maker bowl in a freezer for at least 24h. Do not skip this.

7. Add the the chilled mixture into the bowl and churn it for 15-20 min. (If you do not have an ice cream machine, try blending the mixture using a regular blender.)

8. Transfer to an ice cream tub or the same freezer safe container. Freeze for at least 12h.

9. Serve with cherries on top and enjoy!