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Aug 15 2013

#IceCreamWeek: Roasted Pineapple Coconut Ice Cream

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

roasted pineapple coconut ice creamIf at first you don’t succeed, try, try again…

While the concept for this recipe was sound, my initial execution was horrible. Five years ago when I first purchased my ice cream maker, I used to make coconut ice cream using coconut milk and no eggs. It was simple yet tasty and I didn’t have to worry about tempering eggs. But I haven’t made it that way in probably 4 years and I couldn’t remember what my magic ratio was to make it work. Did I add any sugar? What about vanilla? 1 can or 2? It didn’t matter how much I tried, the recipe was no longer there.

roasted pineapple coconut ice cream

I searched the internet for inspiration and found a variety of options on how to proceed. A couple sites even suggested using coconut cream/cream of coconut for better mouth feel. So I tried that. Plus a can of coconut milk. Plus sugar, because it didn’t taste all that sweet when first combined. And found that, once it was churned and frozen, it was pretty awful. Way too sweet with a funky aftertaste (and a not at all appealing odor), there was no way I could share that in good conscience for #IceCreamWeek. With only 1 day left to prepare, I would have to start over.

roasted pineapple coconut ice cream

At 6 PM on Wednesday, that’s exactly what I did. I roasted another pineapple. I altered course and went with a more traditional custard-based coconut ice cream. And I found that sometimes–often–your best successes come from sticking with what works. Take 2 far exceeded my expectations, even if I had to stay up half the night to get it done. It was totally worth it, though. All for you!

roasted pineapple coconut ice cream

Roasted Pineapple Coconut Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
Roasted Pineapple
  • 3 Tablespoons unsalted butter, melted
  • ⅓ cup organic light brown sugar
  • 1 large pineapple
Ice Cream
  • 1 can (13.66 fluid ounces) full fat coconut milk
  • 1 cup heavy cream
  • ¼ cup organic sugar
  • pinch Himalayan pink salt
  • 6 large cage free egg yolks
  • ½ cup roasted coconut chips (they're thicker cuts of coconut that come already roasted)
Instructions
Roasted Pineapple
  1. Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set it aside.
  2. Cut off the top, bottom, and tough skin from the pineapple and cut slices lengthwise, coring the pineapple it the process.
  3. Place pineapple slices on the prepared baking sheet, brush with half the melted butter, and sprinkle with half the brown sugar.
  4. Bake for 15 minutes.
  5. Flip pineapple slices, brush with the remaining butter and sprinkle the remaining brown sugar over them.
  6. Bake for about 15 minutes.
  7. Leave on baking sheet to cool before cutting into chunks.
  8. Store in the refrigerator until ready to churn the ice cream.
  9. Note: You will end up with about 2½ cups of roasted pineapple; you will only need 1 cup of it for this recipe. The rest can be used how you please. Personally, I couldn't stop myself from stuffing my face with it.
Ice Cream
  1. While the pineapple is roasting, in a medium, heavy-bottomed sauce pan, whisk together the coconut milk, cream, sugar, and salt until the sugar is dissolved.
  2. Heat over medium-low heat until bubbles start to form around the perimeter of the pan.
  3. In a medium bowl, whisk together the egg yolks.
  4. Slowly pour about ⅓ of the heated milk mixture in a steady stream into the yolks, whisking the whole time. Whisk to combine completely.
  5. Slowly pour the egg mixture into the remaining milk mixture in a steady stream, whisking the whole time.
  6. Switch to a silicone spatula and continue heating over medium-low heat, stirring the whole time, scraping the bottom to ensure it doesn't burn.
  7. Once the mixture has thickened to a custard that coats the back of of your spatula and if you run your finger down it, a line remains, remove from heat.
  8. Fill a large bowl with ice.
  9. Get a bowl that will fit inside the large bowl but will also hold the custard and place a strainer over the top of it. Pour the custard through the strainer into the bowl.
  10. Place the custard bowl in the ice bowl and stir periodically until it reaches room temperature, about 15 minutes.
  11. Cover and refrigerate for 4 hours.
  12. Process in your ice cream machine according to manufacturer's directions.
  13. Add 1 cup of the roasted pineapple and the coconut chips in the last 2 minutes of churning.
  14. Transfer to an airtight container and freeze for at least 4 hours before serving.

 
If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:

Make sure you stop by our Pinterest board #IceCreamWeek 2013 to answer today’s question which enters you in our bonus prize draw. Just click the highlighted link and it will take you right there so you can comment on the pin!

And most important of all, don’t forget to get yourself entered for the big prize in my first #IceCreamWeek post: Bacon Maple Ale Ice Cream. (I know, I know, but hear me out on this one!)

About the author

Carrie @ poet in the pantry

Carrie is a home baker and amateur photographer who dabbles in writing and poetry.

5 comments

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  1. Erin @ The Spiffy Cookie

    Oo pineapple! That’s not a flavor you see every day, I like!

    1. Carrie @ poet in the pantry

      A tropical getaway for any day! :) (About as close to an island vacation as I’ll get, anyway…)

  2. Ashley Bee (Quarter Life Crisis Cuisine)

    Roasting fruit is something I REALLY need to get into… looks fantastic!

    1. Carrie @ poet in the pantry

      It’s so easy, too! Basically just popping it in your oven and letting it do its own thing. Roasted pineapple is like the pineapple slices mom put on Easter ham while she baked it. Yum!

  3. Jen @JuanitasCocina

    I’m just all for pineapple in frozen form. Because it should be done.

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