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Pina colada ice cream

Ingredients 6
Servings 8


  • 315
  • 175
    boiling water
  • 440
    crushed pineapple
  • 30
  • 1
    quantity basic ice cream (see method)
  • fresh coconut and pineapple slices for decoration (optional)


Place the coconut in a bowl and add the boiling water. Leave for 10 minutes and process the mixture in the food processor until smoother and runny. Prepare the basic ice cream by placing 6 egg whites, 6 yolks and 250 ml cream in three separate mixing bowls. Whisk together the egg yolks and 95 ml castor sugar until light and creamy. Fold in the coconut and water mixture, pineapple and rum. Whip the cream until soft peaks are formed and fold into the egg yolk mixture. Beat the egg whites until foamy, add 95 ml castor sugar by the spoonful while beating continuously and beat until stiff and glossy. Fold into the egg yolk and cream mixture, pour into a container, cover and freeze until solid. Remove the ice cream from the freezer about half an hour before serving. Spoon ice cream balls into glasses and garnish with slices of fresh coconut and pineapple if desired.

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