Crystelle's Pina Colada ice cream
Bake off’s Crystelle Pereira will be showing us how to make the perfect cheeky midweek treat - Pina Colada ice cream.
Pina Colada ice cream
Pineapple rum compote:
400g tinned pineapple, drained
50g light brown sugar
50g jam sugar
1 tsp vanilla bean paste
4 tbsp coconut rum
2 tbsp corn flour
Coconut Lime Ice Cream:
300ml double cream, cold
½ tsp salt
400ml full fat coconut milk (discarding any watery liquid)
Zest of 3 limes
1 x 400g can sweetened condensed milk, cold
⅛ teaspoon coconut extract (if available)
3 tbsp coconut rum
20g toasted desiccated coconut
10g toasted coconut flakes
1. Pineapple rum compote: If the pineapple is in slices, add to a blender and pulse until broken down into a small chunky consistency (not completely smooth).
2. Add this to a saucepan with the light brown sugar, jam sugar and vanilla bean paste and place on medium heat until bubbling.
3. In a separate bowl, mix the coconut rum with the corn flour and whisk to form a slurry. Add this to the pineapple mixture and mix until combined. Continue to heat this for another 5-7 minutes until thickened and coats the back of a spoon. Turn of the heat and leave this to one side to cool.
4. Coconut Lime Ice Cream: Add double cream and salt to a bowl and whisk until almost soft peaks.
5. In a separate bowl, combine the coconut cream, lime zest and condensed milk and whisk to combine.
6. Pour the coconut milk mixture into the whipped cream, and whisk again until combined. Add coconut rum and coconut extract (if using) and mix again. Finally, stir through toasted desiccated coconut (previously toasted on a dry frying pan for a few minutes until golden).
7. To assemble: Pour half of the ice cream into a 2lb loaf tin.
8. Add dollops of the cooled pineapple rum compote and use a skewer or butter knife to swirl this into the ice cream. Repeat this process again, and finally top the ice cream with coconut flakes. Freeze for 7 hours, or overnight. Remove from the freezer and allow to soften slightly before serving.