Pineapple and coconut ice cream bombe
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 296 kcal | (14 %) | ||
| Protein | 3.6 g | (4 %) | ||
| Fat | 17.4 g | (15 %) | ||
| Carbohydrates | 29 g | (19 %) |
Ingredients
- Ingredients
- 1 Pineapple (750 grams)
- 4 egg yolks
- 350 grams canned Coconut cream
- 6 Tbsps Rum
- grated Shell (of 1 lime)
- 2 Tbsps Lime juice
- 2 Tbsps Shredded coconut
- 200 milliliters Whipped cream
Preparation steps
Place a 1 liter (approximately 1-quart) metal bowl in the freezer.
Cut pineapple lengthwise into eighths. Core and cut the flesh from the shell. Finely chop the half of the pineapple. Keep remaining pineapple refrigerated.
Whisk egg yolks with cream of coconut. Stir in rum, finely chopped pineapple and lime zest and juice. Refrigerate 1 hour until custard is well chilled.
Toast grated coconut in a dry pan. Pour onto a plate and set aside.
Freeze the custard in an ice cream maker according to the instructions until semi-solid. Pour in the cream and freeze in the ice cream maker until mixture is creamy and solid. Pour into the chilled bowl, smooth the top and freeze for 3 1/2 hours.
Before serving, place the bowl in the refrigerator for 25 minutes. Invert the bombe onto a plate and remove the bowl. Cut the remaining pineapple into pieces and place around the edge of the bombe. Sprinkle with grated coconut.