Preparation / Directions:
Make the coconut ice cream:
1. In a 4 1/2-quart bowl of a heavy-duty electric mixer set at
medium-high speed, using the wire whisk attachment, beat the egg
yolks and salt for 5 to 7 minutes, or until they are pale yellow
and form a thick ribbon when the whisk is lifted.
2. In a heavy, medium saucepan over medium heat, bring the cream
to a gentle boil. Remove the pan from the heat and gradually stir
1 cup of the hot cream into the beaten egg yolks until well blended.
Gradually stir this mixture back into the saucepan. Cook the
custard over medium-low heat, stirring constantly with a wooden
spoon, for 2 to 4 minutes, or until the custard has thickened
slightly. It is done when you can run your finger down the back of
the custard-coated spoon and a path remains in the custard for
several seconds. Do not allow the custard to come to a boil.
3. Remove the pan from the heat and immediately strain through
a sieve into a stainless steel bowl. Place the bowl over a larger
bowl of ice water and stir the custard for 5 to 10 minutes, or
until cool. Whisk in the cream of coconut and rum or vanilla.
Remove the bowl of custard from the bowl of ice water. Cover
the surface of the custard with plastic wrap and refrigerate for
at least 6 hours, or overnight, until very cold.
4. Scrape the chilled custard into the container of an ice cream
maker and freeze according to the manufacturer's instructions.
Transfer the ice cream to a medium bowl. Cover the surface of
the ice cream with plastic wrap and cover the bowl tightly with
aluminum foil. Freeze the ice cream overnight.
Make the pineapple-ginger syrup:
1. In the bowl of a food processor fitted with the metal chopping
blade, combine the pineapple and ginger pieces. Process for 45
seconds, or until the mixture is pureed. Transfer the puree to a
medium, non-corrosive saucepan. Add the sugar to the puree and
cook over medium heat, stirring constantly with a wooden spoon
until the mixture comes to a boil. Lower the heat and simmer the
puree for 10 minutes. Remove the pan from the heat, and cool the
puree completely. Strain the puree through a fine-meshed sieve
into a medium bowl. Cover the bowl with plastic wrap and
refrigerate for at least 2 hours, until chilled.
Assemble the ice cream sodas:
1. In a chilled 4 1/2-quart bowl of a heavy duty electric mixer,
using the wire whip attachment, beat the cream, sugar, and
vanilla at medium-high speed until stiff peaks start to form. Fill
a pastry bag fitted with a star tip (such as Ateco #6) with the
cream. Refrigerate the cream until ready to use.
2. Pour 1/2 cup of the pineapple syrup into a tall, 16-ounce glass.
Add seltzer water almost to the top of the glass. Place a scoop
of the coconut ice cream on the side of the glass. Pipe a large
rosette of whipped cream next to the scoop. Top with 1/2
tablespoon of the macadamia nuts and garnish with a pineapple
wedge. Repeat this procedure to make 3 more ice cream sodas.
Serve immediately.
4 servings.
PREPARATION: 45 minutes plus chilling and freezing time
|
