Pineapple and coconut ice cream with seasonal fruits

Pineapple and coconut ice cream with seasonal fruits

By
From
100 Best Cakes and Desserts
Serves
6
Photographer
Mark Roper

This ice cream is very refreshing at the end of a special meal or you can just serve it as an afternoon treat. The pineapple needs to be perfectly ripe.

Ingredients

Quantity Ingredient
1 pineapple
230g caster sugar
2 oranges, juiced
1 lemon, juiced
45g desiccated cocont, plus 1 tablespoon extra, for garnishing
250ml cream, whipped until firm
sliced fruit, such as peach, nectarine, mango and pineapple, to serve
mint leaves, for garnishing

Method

  1. Peel and trim the pineapple. Cut it into quarters and remove the hard centre core. Cut the flesh into cubes.
  2. In a food processor, blend the pineapple, sugar, orange juice, lemon juice and coconut to a purée.
  3. Transfer the mixture to an ice cream maker. Churn until the mixture begins to harden, then add the whipped cream and churn until the ice cream is firm. Transfer to a container, cover and store in the freezer.
  4. If you don’t have an ice cream maker, place the pineapple mixture in a metal bowl in the freezer. When it has hardened a little, remove from the freezer and whisk in the whipped cream. Return to the freezer until it has hardened slightly, then whisk again. Repeat this once or twice until the mixture is too hard to whisk. Store in a covered container in the freezer.
  5. Place some fruit slices in a chilled coupe. Top with several balls of pineapple ice cream, sprinkle with coconut and serve garnished with a few mint leaves.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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