You may also like
Categories:Viewed: 32 - Published at: 5 years ago
Ingredients
- 1 pineapple (3 to 4 cups chunks)
- 1/4 cup raw sugar, plus more to taste
- Zest and juice of 1 lime, plus more juice to taste
- 1 cup (scant) scant cup pure, whole fat coconut milk
- Pinch said
- 1/2 cup mild rum, such as Don Q gold
- 1/2 cup Smith & Cross Jamaican Rum
- Pineapple leaves or mint sprigs, for garnish
Method
- If you are using a canister ice cream maker, such as a Cuisinart like mine, freeze the canister at least 24 hours in advance.
- In a blender, puree the pineapple with the sugar, lime zest and juice, coconut milk, and a pinch of salt. Transfer the mixture to an ice cream maker, add 1/4 cup of each rum and spin until thick and icy, about 20 to 30 minutes.
- Add the rest of the rum-it will thin the mixture a little, so keep spinning until it get's back to where it was. Taste, and add more lime or sugar as needed.
- Freeze in a pint container, or serve immediately, garnished with a cocktail umbrella and a pineapple leaf or sprig of mint.
- If you freeze the mixture, it will harden to a sorbet consistency. Simply thaw for 10 to 20 minutes at room temperature to soften, and whisk briskly to smooth it out before serving.
