Serves 6-8
Begin this recipe a day ahead.
3 cups (720g) sour cream
21/2 cups (375g) pure icing sugar, sifted
440g can crushed pineapple, drained
1/2 cup (125ml) coconut cream
100ml Malibu or other coconut liqueur
21/2 cups (245g) shredded coconut, toasted
1 tsp ground cinnamon
Mint leaves, to garnish
Pineapple salsa
1 lemongrass stalk (inner core only), bruised
10cm piece (50g) ginger, peeled, chopped
150g caster sugar
4 kaffir lime leaves
1/2 pineapple, peeled, cored, thinly sliced
To make the pina colada ice cream, whiz sour cream, 2 cups (300g) icing sugar, crushed pineapple, coconut cream and Malibu in a food processor until a smooth puree.
Transfer to an ice creammachine and churn according to manufacturer’s instructions. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times).
Transfer to a 1.75L terrine lined with plastic wrap and freeze overnight or until firm.
For the pineapple salsa, place lemongrass, ginger, caster sugar, kaffir lime leaves and 1 cup (250ml) water in a saucepan over low heat.
Cook, stirring, for 2-3 minutes until sugar dissolves.
Add pineapple and cook for 5 minutes or until tender.
Remove pineapple with a slotted spoon and set aside.
Return pan to heat and cook syrup for a further 5-6 minutes until reduced by half.
Discard lemongrass and kaffir lime leaves.
Pour over the pineapple and chill until ready to serve.
To make the crumb, place coconut, cinnamon and remaining 1/2 cup (75g) icing sugar in a small food processor and pulse to combine.
Remove ice cream from freezer 5 minutes before serving.
Uncover and invert onto a plate, gently pulling on the plastic wrap to remove the ice cream from the pan.
Slice into thick slices, then roll the thin edges of each slice in coconut crumb.
Serve immediately with pineapple salsa andmint leaves to garnish.
