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Island Ice Cream Soda

Author/Submitted by:
Servings: 4
Categories: Alcoholic Beverages / Chocolate / Ice Cream / Rum

    -----Coconut Ice Cream-----
6  Large  Egg Yolks
1  Pinch  Salt
2  Cups  Heavy Cream
15  Ounce Can  Cream Of Coconut, (fx. Coco Lopez)
2  Tablespoons  Dark Rum, -or-
2  Teaspoons  Vanilla Extract
    -----Pineapple-Ginger Syrup-----
1  Medium  Pineapple, peeled and cubed
2  In. Piece  Ginger Peel, slice thinly
1/2  Cup  Granulated Sugar
1  Cup  Heavy Cream
1  Tablespoon  Granulated Sugar
1/2  Teaspoon  Vanilla Extract
32  Oz. Bottle  Seltzer Water, chilled
    -----For Garnish-----
2  Tablespoons  Macadamia Nuts, chopped
4    Pineapple Wedges

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 times.

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