Toasted Coconut Ice Cream with Grilled Pineapple
from lazy days and beach blankets
serves 6
INGREDIENTS
1 pineapple, medium or small, with leafy top if possible
1/2 cup brown sugar
1 stick unsalted butter
1/3 cup dark rum
For the ice cream
1/3 cup dried unsweetened shredded coconut
1 3/4 cups heavy cream
1 1/4 cups coconut milk
1/2 cup sugar
5 egg yolks
DIRECTIONS
To make the ice cream, put the coconut into a dry skillet and toast, stirring over medium heat for two to three minutes until evenly browned. Transfer to a saucepan, then add the cream, coconut milk, and sugar. Heat gently until it just reaches boiling point. Put the egg yolks into a bowl and beat with a wooden spoon until pale. Stir in about two tablespoons of the hot coconut mixture to the pan. Heat gently, stirring constantly until the mixture thickens enough to coat the back of a wooden spoon. Remove the pan from the heat and let cool completely. When cold, strain the mixture and freeze in an ice cream maker according to the manufacturer's instructions. Transfer to the freezer until required. Alternatively, pour the cold mixture into a plastic container and freeze for five hours, beating at hourly intervals with a balloon whisk. Preheat the grill. To prepare the pineapple, cut it lengthwise into wedges (including the leafy top) and remove the core sections. Put the sugar, butter, and rum into a small saucepan and heat until the sugar dissolves. Brush a little of the mixture over the pineapple wedges, then cook them on the preheated grill or on a ridged stovetop grill pan for two minutes on each side until charred and tender. Remove from the heat and, holding the flesh with a fork, cut between the skin and flesh with a sharp knife. Cut the flesh into segments to make it easier to eat, them reassemble the wedges. Serve with the ice cream and remaining rum sauce, about two tablespoons each.
