It May be Fall by the Calendar......But

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Make It May be Fall by the Calendar......But

With record heat hitting much of the country it's time to transport your tastebuds on a tropical holiday with this refreshing pina colada ice cream. (Begin this recipe a day ahead.)

Pina Colada Ice Cream with Pineapple Salsa

Ingredients

Ice Cream

3 cups sour cream

2 1/2 cups pure icing sugar, sifted

15 oz. can crushed pineapple, drained

1/2 cup coconut cream

3 oz. Malibu or other coconut liqueur

2 1/2 cups shredded coconut, toasted

1 tsp ground cinnamon

Mint leaves, to garnish

Pineapple Salsa

1 lemongrass stalk (inner core only), bruised

1 1/2 oz. ginger, peeled, chopped

5 oz. caster sugar

4 kaffir lime leaves

1/2 pineapple, peeled, cored, thinly sliced

Directions

To make the pina colada ice cream, blend sour cream, 2 cups icing sugar, crushed pineapple, coconut cream and Malibu in a food processor until a smooth puree.

Transfer to an ice cream machine 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 2 quart 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 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 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.

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