Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1 cup heavy cream
- 1 cup crushed pineapple (drained)
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a large bowl, whisk together the sweetened condensed milk, coconut milk, heavy cream, and vanilla extract until well combined.
2. Add the crushed pineapple and shredded coconut to the mixture and stir until evenly distributed.
3. Pour the mixture into the ice cream maker and churn according to the manufacturer's instructions.
4. Once the ice cream has reached a soft-serve consistency, transfer it to a freezer-safe container and freeze for at least 4 hours or until firm.
5. When ready to serve, let the ice cream sit at room temperature for a few minutes to soften before scooping.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes (churning time may vary)
5. Temperature:
- Freezer temperature: 0°F (-18°C)
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 280
- Fat: 18g
- Saturated Fat: 13g
- Cholesterol: 45mg
- Sodium: 85mg
- Carbohydrates: 26g
- Fiber: 1g
- Sugar: 24g
- Protein: 4g
Substitutions for ingredients:
- You can use light coconut milk instead of regular coconut milk for a lighter version of this ice cream.
- You can use fresh pineapple instead of canned pineapple, but make sure to drain any excess juice before adding it to the mixture.
Variations:
- You can add chopped macadamia nuts or sliced almonds for some crunch.
- You can add a few drops of yellow food coloring to enhance the color of the ice cream.
Tips and tricks:
- Make sure to freeze the ice cream maker bowl for at least 24 hours before using it.
- If you don't have an ice cream maker, you can pour the mixture into a shallow container and freeze for 1 hour, then stir it with a fork to break up any ice crystals. Repeat this process every hour until the ice cream is firm.
Storage instructions:
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- None needed.
Presentation ideas:
- Serve the ice cream in a pineapple boat for a tropical presentation.
Garnishes:
- Top the ice cream with toasted coconut flakes or a cherry.
Pairings:
- Serve the ice cream with fresh fruit, such as sliced mango or papaya.
Suggested side dishes:
- None needed.
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
Food safety advice:
- Make sure to use pasteurized eggs if you're adding them to the mixture.
Food history:
- Pineapple and coconut are two tropical fruits commonly used in desserts and drinks in many cultures around the world.
Flavor profiles:
- This ice cream is sweet, creamy, and tropical, with a hint of coconut and pineapple.
Serving suggestions:
- Serve the ice cream as a refreshing dessert on a hot summer day.
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