This week's Sunday Slow Scoopers selection by Terry was the most refreshing thing this side of a tropical paradise. I made my batch late tonight and so far have only had a very small taste. The rest is in the freezer firming up a bit. Like most homemade ice cream recipes I've tried from David's book and others, these things should go in the freezer after they're made if you want something firm enough to really scoop—a perfect scoop, if you will.
The great thing about this recipe, especially if you are making it on a hot day, is that it requires no cooking. You don't need to heat up a thing. Just get your hands on a decently ripe pineapple, peel, core it and chop it up. Throw it into a blender with a cup of coconut milk (I picked some up at Trader Joe's), a cup of sugar, a little lime juice and rum. After you puree it thoroughly, it needs to chill and then it simply goes into your ice cream maker. How simple is that? And the next thing you know you have a pina colada that can be eaten with a spoon.
You might feel like you're going to get sloshed eating this dessert. But with only a tablespoon of rum in the whole batch, I'm sure you'll be able to eat as much as you like without worrying about a hangover the next morning.
As for me, I'm looking forward to sampling mine again tomorrow morning—just to see how it has firmed up of course.