Piña Colada Ice Cream by Magnus Nordlander
Inspired by Alton Brown & Häägen-Dazs
A while ago I was thinking about different kinds of ice cream for a dinner I was hosting, gathering inspiration from different ice cream makers. Something that caught my eye was a Pineapple-coconut ice cream from Häägen-Dazs. It's certainly a classical combination, but I thought that I might improve on it with the other classical ingredient, dark rum. I didn't end up using the idea then, I went for lemon sorbet instead, but I've been thinking about it recently.
It makes a lot of sense to add rum. For one thing, there's a lot of matching flavors in there, and it makes this a distinctly adult ice cream. Another very good reason is that alcohol has a much lower freezing point than water, which should make the ice cream scoopable at a lower temperature.
Ingredients for 1 batch
- 2 1/8 cups of heavy cream
- 1 2/3 cups of whole milk
- 8 egg yolks
- 9 2/3 ounces of vanilla sugar, sissies can use regular sugar
- 2 teaspoons of vanilla extract
- 6 2/3 tablespoons of whole milk, for making coconut milk
- 1/2 pineapple, peeled, cored, and finely chopped
- 1 coconut, grated, one quarter of it reserved for making coconut milk
- 2 2/3 tablespoons of dark rum
Instructions
Begin by making the coconut milk.
Boil the milk for the coconut milk, and add it to a jar, along with a quarter of the grated coconut. Let it steep for one hour, before blending and straining.
Add the coconut milk, the whole milk and the heavy cream to a saucepan over medium heat, and allow to come to a simmer.
Whisk the egg yolks until light and creamy. Slowly add the sugar to the eggs, and keep whisking until the mixture reaches the ribbon stage. Temper in the dairy.
While whisking, reheat the mixture to 165°F. Add the vanilla extract, and allow the mixture to cool down, once it's cool, stash it in the fridge overnight.
When you're ready to churn, add the mixture to your ice cream churn as per your manufacturers instructions, and add the chopped pineapple, the remaining grated coconut and the rum.
Once the ice cream is churned, serve immediately for soft-serve consistency or stash in the freezer to harden.
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