Coconut ice cream with pineapple chunks

After successfully creating coconut ice cream, this time I went one step further, adding fresh pineapple chunks. The result is... NOT BAD! This is best to eat right after it comes out of the ice cream maker. The fresh pineapple tends to become icy in the ice cream when store in freezer.

It's a lot of fun to create something, even when the results are unexpected. Sometimes, after spending time to cook something, I've had to bring it straight to the trash compactor after finishing. What a wasteful process! But that does not make me to give up easily. Because I'm greatly rewarded when something turns out well.

This recipe was sent to the Original Recipes- Culinarty Round-Up Event hosted by Culinarty by Lore

Ingredients:

3/4 cup + 1/2 cup (300 ml) whole milk
1 can (400 ml) coconut milk
1/2 cup sugar
1/8 tsp salt
1~2 cup shredded sweetened coconut, toasted
3 egg yolks
1/4 cup diced fresh pineapple

Method:

• Use a paring knife to cut out the flesh. Do not penetrate through the bottom. Drain pineapple shell well, then cover with plastic wrap and freeze for at least an hour before using as a dish for ice cream.

1) Combine whole milk, coconut milk, sugar and salt in a medium sauce pan and bring to a simmer over medium-low heat, stirring to dissolve the sugar.
2) Stir in shredded coconut, remove from the heat, cover and steep for 30 minutes. Strain the milk into a clean saucepan, pressing firmly on the coconut to extract all liquid. Discard all but 3/4 cup of the coconut, and stir back into the milk. Bring to a simmer over medium-low heat.
3) Beat 3 egg yolks together in a bowl. Slowly stir in about 1/2 cup of the milk mixture, then stir the egg mixture into the rest of the milk. Cook over low heat, stirring constantly, until the custard reaches 175°F on a thermometer and coats the back of a spoon. Do not allow the mixture to boil.
4) Transfer to a bowl and refrigerate until cold.
5) Pour into an ice cream maker and freeze as directed.

By hand: Pour the mixture into a plastic or other shallow freezer proof container, freeze for 5~6 hours, until it is firm. Beating twice with a fork, electric beater or in a food processor to break up the crystals.

6) Mix with diced pineapple and serve.