Pineapple Coconut Ice Cream Food

PINEAPPLE AND COCONUT ICE-CREAM POPS

Steps:

• Place pineapple in a blender and process until smooth. Pour evenly into eight 1/3 cup-capacity iceblock moulds, leaving space for coconut ice-cream.
• Place ice-cream in a large bowl. Stir in coconut. Spoon ice-cream over pineapple into the moulds. Insert sticks. Freeze for 6 hours, until set. Dip base of moulds into hot water to remove iceblocks.

CREAMY COCONUT PINEAPPLE ICE CREAM

Steps:

• In your blender, combine the cream of coconut with the milk and blend together well.
• Next, stir in the cream. (don't blend.. it will begin to whip and you don't want it to)
• Stir in the pineapple and the toasted coconut.
• Pour everything into the canister of your ice cream maker, and follow your ice cream makers manufactured instructions.

COCONUT-PINEAPPLE ICE CREAM

Steps:

• Mix cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
• Pour mixture into an ice cream maker and process until thickened according to manufacturer's instructions. Transfer mixture to an airtight container, and place in the freezer for about 3 hours or until firm.

PINEAPPLE COCONUT ICE CREAM

Steps:

• 1. Mix all ingredients except pineapple and pour into ice cream freezer.
• 2. Add in the crushed pineapple into the freezer. As the ladle turns during ice cream making, it will mix in the pineapple. Freeze time will depend on your ice cream maker, for me it takes about 30 minutes.
• 3. Note: This recipe makes 1-1/2 gallons of ice cream. If you have a smaller capacity freezer you will have to scale down the ingredients.

PINEAPPLE & COCONUT ICE WITH POACHED PINEAPPLE

Steps:

• Prepare Ahead: Peel the large pineapple and cut in half, then into quarters down length, then cut out and discard the central core. Roughly chop then whizz in a food processor until it forms a rough purée. Tip into a bowl and stir in the lime juice, sugar and coconut cream. Put the bowl in the freezer for 2-3 hours until set about 3cm/1in in from the edges, then remove and whisk to break down the large ice crystals. Freeze for a further 1-2 hours until firm.
• Meanwhile, peel the medium pineapple and thinly slice. Tip the sugar, cinnamon and 2 tablespoons water into a pan. Gently heat until the sugar has dissolved, then boil until it forms a light syrup. Add the pineapple and cook for 2-3 minutes, turning them, until they start to intensify in colour, remove from the heat and cool.
• On the day: half an hour before serving, transfer the ice to the fridge. Serve with the pineapple and scatter with mint leaves and cinnamon from the poaching liquid.

COCONUT PINEAPPLE ICE CREAM

Steps:

• Mix coconut milk and pineapple preserves in a bowl with a stick blender. This breaks up pineapple pieces in the preserves into a finer texture so they are not so lumpy in the final dish. You can do this in the blender if necessary, or if you like chunky bits of pineapple just melt the preserves in the microwave for 30 seconds.
• Mix in the cream of coconut. Cover the bowl and place in the refrigerator overnight.
• Freeze the mixture in an ice-cream maker according to the manufacturer's instructions.
• Once the mixture has finished churning, spoon into a container with a tight lid and put it in the freezer for at least an hour to harden before serving.

COCONUT PINEAPPLE ICE CREAM

Steps:

• Place heavy whipping cream in a stand mixer with the whisk attachment. This can also be done with a hand blender with whisk attachment but will take much longer. Blend for 4 minutes on low speed and adjust speed going up to 6 as it thickens. Once it resembles whipped topping then it's ready.
• Fold in the can of sweetened condensed milk. Then pour some into a 9 inch square pan. Add in pineapple placing the chunks down into the mixture all over the pan. Top with shredded coconut.
• Place in the freeze for at least 6 hours but best if froze overnight.
• Scoop and serve!

PINEAPPLE-COCONUT ICE CREAM

Steps:

• Whisk egg yolks and sugar in a medium bowl until thick and light yellow. Set aside.
• Heat half-and-half in a small saucepan until small bubbles start appearing around the edges. Remove from heat. Slowly drizzle into the eggs and sugar, whisking until incorporated. Return to the saucepan.
• Heat custard over medium-low heat, stirring constantly, until it coats the back of a spoon or reaches 165 degrees F (74 degrees C). Do not boil.
• Remove from heat and refrigerate for at least 4 hours, or until temperature reaches 65 degrees F (18 degrees C).
• Gently whisk in heavy whipping cream, 2 tablespoons reserved canned pineapple juice, and cream of coconut. Transfer to an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add crushed pineapple and flaked coconut near the end of the churning or it will all settle to the bottom. Transfer to an airtight container and freeze until firm, about 4 hours.