I am not exactly sure how I came about attempting to make Piña Colada Ice Cream but I do know it first started when I received an ice cream maker from my Dad. I had been tempted to buy one sooner but I thought either one of two things would happen: 1. I wouldn’t use it and it would end up collecting dust in the kitchen or 2. I would enjoy making ice cream so much and then start eating it too often. Judging from how successful this recipe was it might be the latter. I made Ginger Ice Cream quite a while back without an ice cream maker and I can tell you that in this case machines do make it so much easier, even though they are not essential. I knew I wanted to make a tropical flavoured ice cream to take me back to the shores of Jamaica but I wasn’t sure if I should go rum and raisin or piña colada.
At Taste of London last month I spent a lot of time enjoying Piña Coladas under the Mahiki tent when it was raining and since the weather in London has taken a turn for the worst, these last few days, it seemed to make sense to make a delicious ice cream in an effort to bring that sunshine back. I started looking for the perfect Piña Colada Ice Cream recipe and I was surprised to find out that most recipes did not include rum. How can you have a Piña Colada flavoured anything without rum? So I was more determined than before to make an ice cream that was creamy and well-balanced, i.e. not too sweet.
I have used Malibu before, in my Pepsi & Malibu popsicles, which were delicious and perfect for the Summer and I think this Piña Colada Ice Cream with Malibu will be just as popular because it tastes as good as it looks. Whether it’s sunny and you want to cool down, or it’s a bit dreary and you want to brighten things up, try making this ice cream but just remember that it takes a bit of prep. Don’t be like me and think you can just wake up one morning and knock it out because most (if not all) home ice cream makers require that you freeze the container for several hours.
This recipe does make you work for the reward, from the waiting to the arm toning whisking, the egg separating to the peeling of fresh pineapple it can feel tedious and at times like a gym workout but remember no pain, no gain!
Enjoy the summer and let me know how it goes.
Live, Love, Eat!
- 1 cup coconut milk
- 1/4 cup fresh pineapple, grated (with juice) and a few more slices for garnish
- 1 cup desiccated coconut plus 1.5 tablespoons for garnish
- 2 tablespoons Malibu
- 1 cup mascarpone
- 1.5 cups extra thick heavy cream
- 6 egg yolks
- 2/3 cup Demerara sugar and 1.5 tablespoons for garnish
- 1/2 vanilla bean or 1 tablespoon vanilla extract
- 1 pinch of sea salt
- Mix coconut milk, cream and mascarpone with vanilla bean or vanilla extract. Cover and refrigerate for 30 minutes.
- In the meantime beat egg yolks and sugar until thick and pale in colour.
- Put the mixture of liquids and vanilla in a saucepan over high heat and once bubbles appear gradually pour 1/3 of the liquid at a time into the egg yolk and sugar mixture. Whisking constantly so that the eggs do not cook.
- Put this mixture back into the saucepan over low heat and stir continuously so the eggs do not scramble (do NOT allow it to boil!) Stir for about 10 minutes until the custard coats the back of the spoon.
- Let the mix cool and put it into the fridge for 2-4 hours or until it is completely chilled. (It will thicken also).
- Pour the custard into the ice cream maker, according to the manufacturer's instructions and leave it to work for 40 minutes or until it has reached your desired consistency.
- Either serve immediately or freeze in an air tight container for an hour before serving if it isn't quite thick enough.
- Slice pineapple and cut into triangles.
- Mix 1.5 tablespoons of desiccated coconut and sugar then place slices on top of this mixture so that it is coated on all sides.
- Turn the oven on broil and cook on each side for 1.5 minutes and then let them cool.
- You should freeze the ice cream maker container for about 24 hours before making ice cream.