For our Brazilian Carnival dinner, I prepared the following recipe to share. I wanted a nice dessert that tasted like the tropics and had some fun in it (ie: alcohol!). What came to mind was a pina colada. To make this, I usedBen & Jerry’s original sweet cream base recipe with a few adaptations. I got this recipe from my Ben & Jerry’s Homemade Ice Cream & Dessert book. Instead of using whole milk, I used cream of coconut, stirred in some crushed pineapple and a nice splash of rum to create a Pina Colada Ice Cream!
Sweet Cream Base:
2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 15oz can Cream de Coco
1 heaping capful of good quality rum
1 (15oz) can crushed pineapple, drained & squeezed dry
In a large bowl, whisk the eggs until light and fluffy, 1 to 2 minuutes.
Whisk in the 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Pour in the heavy cream, cream de coco and rum; whisk to blend and set aside.
Add the pineapple and stir to fully incorporate.
Transfer the mixture to an ice cream maker and process according to manufacturer’s instructions.
Transfer your ice cream into a freezeable container and freeze for a few hours to allow flavors to blend.
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