Pineapple and Coconut Gelato
Inspired by techniques from King Arthur Baking.
A tropical gelato of reduced pineapple and coconut milk, set with a light yolk custard and finished with toasted coconut.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- whisk
- silicone spatula
- fine sieve
- bowl set in iced water
- freezer container with lid
- probe thermometer
- heatproof bowl
- blender
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 261 kcal |
| Protein | 4 g |
| Carbohydrate | 29.2 g |
| of which sugars | 26.3 g |
| of which free sugars | 13.8 g |
| Fat | 15.6 g |
| of which saturates | 12.4 g |
| Fibre | 1 g |
| Salt | 0.08 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Pineapple
- 560 g tinned crushed pineapple in juice
Base
- 400 ml full-fat coconut milk, well stirred
- 150 ml whole milk
- 110 g caster sugar
- 25 g whole milk powder
- 3 large egg yolks
- 1 tsp vanilla
To serve
- 20 g unsweetened desiccated coconut, toasted, to serve
- 1
Reduce the pineapple. Simmer the pineapple and its juice in a wide pan, stirring often, until almost no liquid is left, 15-20 min. Cool.
- 2
Warm. Heat half the coconut milk with the milk, sugar and milk powder, whisking out any lumps, until it steams.
- 3
Yolks. Whisk the yolks in the bowl, then slowly whisk in a ladle of the hot coconut milk and pour everything back into the pan.
- 4
Cook. Stir over low heat until it thickens slightly and reaches 77-80 °C. Off the heat, stir in the rest of the coconut milk and the vanilla.
- 5
Blend. Blend the custard with the cooked pineapple until nearly smooth; small flecks of fruit are fine. Cool over iced water, cover and chill overnight.
- 6
Churn. Churn for 20-25 min until it mounds on a spoon.
- 7
Freeze. Pack into the container and freeze for at least 3 h. Scatter with toasted coconut to serve.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10-15 min in the fridge before scooping.
