Piña Colada ice cream
Cocktail necessarily associated with vacations and lazing on a beach, Piña Colada is Puerto Rico's national drink. The exact translation is "sifted pineapple".
Its creation could be attributed to the 18th century Puerto Rican pirate, Roberto Cofresí, who used this drink to motivate his crew.
Closer in time, if the Puerto Rican origin of the cocktail is sure, its creation is claimed by three bartenders from Puerto Rico.
In 1954 for Ramón “Monchito” Marrero and Ricardo García both from the Caribe Hilton Hotel and, in 1963 for Ramón Portas Mignot from Barrachina.
If we will never know who is really the author, it is sure that you will only need coconut, pineapple and rum to enjoy a good cocktail. And while waiting for the next vacation, what could be better than a Piña Colada ice cream ?
You do not have all these ingredients ? No problem. Forget the stabilizer if you do not have any at home. Replace simply powdered glucose by usual sugar (sucrose). The ice cream texture will not be perfect but you will still get a very good ice cream.
Ingredients
- 350 g of coconut milk
- 350 g of mixed pineapple (take a little more than 500 g of fresh pineapple)
- 100 g of skimmed powdered milk
- 99 g of sucrose
- 50 g of powdered glucose 38DE
- 45 g of rum at 40 °
- 6 g of stabilizer
Instructions
- Take a small quantity of sucrose (50 g for example) and mix it with the stabilizer.
- Mix together the remaining sucrose (49 g) and powdered glucose.
- In a saucepan, pour coconut milk. Add the powdered milk and stir.
- Start heating the preparation at low heat and add immediately the sucrose/powdered glucose mix. Stir constantly with a whisk.
- At 40 °C, add the sucrose/stabilizer mix.
- Continue to heat gently while stirring constantly with the whisk.
- When temperature reaches 85 °C, stop heating. Pour the preparation into another container. Use the hand blender for a few seconds, taking care to hot liquid splashing risk. Immerse the container in a bath of ice water.
- Often control the preparation temperature stirring it with the kitchen thermometer. When the mix reaches approximatively 15 °C, wrap the container and place it in the refrigerator.
- Mix the pineapple. It is recommended to filter the pineapple pulp with a strainer to remove the fibers that will harden with cold temperatures. To obtain 350 g of pineapple in the end, it is necessary to mix a greater quantity.
- Place the mixed pineapple and the bottle of rum in the refrigerator.
- Let maturate one night.
- The next day, add pineapple in the coconut milk mix and mix well with a hand blender.
- Pour your mix in the ice-maker to start creaming phase.
- Pour the rum in the ice-maker as soon as it starts to turn.