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!
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.
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.
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!
- 3 Tablespoons unsalted butter, melted
- ⅓ cup organic light brown sugar
- 1 large pineapple
- 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)
- Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set it aside.
- Cut off the top, bottom, and tough skin from the pineapple and cut slices lengthwise, coring the pineapple it the process.
- Place pineapple slices on the prepared baking sheet, brush with half the melted butter, and sprinkle with half the brown sugar.
- Bake for 15 minutes.
- Flip pineapple slices, brush with the remaining butter and sprinkle the remaining brown sugar over them.
- Bake for about 15 minutes.
- Leave on baking sheet to cool before cutting into chunks.
- Store in the refrigerator until ready to churn the ice cream.
- 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.
- 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.
- Heat over medium-low heat until bubbles start to form around the perimeter of the pan.
- In a medium bowl, whisk together the egg yolks.
- Slowly pour about ⅓ of the heated milk mixture in a steady stream into the yolks, whisking the whole time. Whisk to combine completely.
- Slowly pour the egg mixture into the remaining milk mixture in a steady stream, whisking the whole time.
- 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.
- 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.
- Fill a large bowl with ice.
- 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.
- Place the custard bowl in the ice bowl and stir periodically until it reaches room temperature, about 15 minutes.
- Cover and refrigerate for 4 hours.
- Process in your ice cream machine according to manufacturer’s directions.
- Add 1 cup of the roasted pineapple and the coconut chips in the last 2 minutes of churning.
- Transfer to an airtight container and freeze for at least 4 hours before serving.
- Peanut Butter, Chocolate and Banana Ice Cream Banana Splits by Cravings of a Lunatic
- Peachy Vanilla Ice Cream by Juanita’s Cocina
- Peanut Butter Cup Ice Cream Pie by Cook the Story
- Malted Chocolate Ice Cream by Foodness Gracious
- Malted Milkshakes by girlichef
- S’mores Ice Cream by Food Babbles
- Healthy Chocolate Coconut Milk Ice Cream by Quarter Life (Crisis) Cuisine
- Manischewitz Ice Cream Sandwiches by What Jew Wanna Eat
- Brownie Ice Cream Sandwiches by 52 Kitchen Adventures
- Nutella Ice Cream with Granola Topping by The Spiffy Cookie
- Chocolate Chip Caramel Swirl Ice Cream by It’s Yummilicous
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!)