Lately I’ve been meeting so many new friends through my blog. I love being part of the food blogging world because everyone is so happy and friendly. Probably because of all the amazing food! Its been a little while since I’ve done a dessert post so when I came across The Messy Baker Blog I just knew I had to have Jennie do a sweet and delicious guest post. Since I’ll be in Key West this weekend Jennie has whipped up a lovely tropical treat! Enjoy 🙂
Hi, all. I’m Jennie from The Messy Baker, and I’m thrilled to be guest posting for Noelle while she’s busy doing her thing. Now, I’m not as crafty as Noelle, but I do know a thing or two about sweets. Do you know that this girl can sew? Like fix a pair of heels, sew! Um, color me jealous, because when my shoes break, there’s no fixing them. They go straight to shoe heaven.
I think you’re going to love what I made for all of you. It’s coconut pineapple ice cream, *squeal!* It’s just about the best ice cream I have ever had… Ever! It’s all smooth and creamy and down right satisfying on a scorching summer day. And, if that’s not good enough for ya, chunks of pineapple and coconut get swirled into the mix. Yum!
I’ve very busy, so I had to wait a week until I could actually eat this ice cream because it had to be photographed first. Being a food blogger can be rough sometimes. Knowing that this ice cream was being held hostage in my freezer until I took a picture of it killed me. I wanted to gobble this down as soon as it came out of the ice cream machine. Needless to say, it was a rough 7 days.
I toasted up some big flakes of coconut and added it to the top for an extra pop of coconut flavor. I’m 100% in love with coconut.
Mmm. What are you waiting for? Go get yourself a big ol’ ice cream spoon and dig in!
Thank you so much for asking me to guest post, Noelle. It was good times.
by Jennie from The Messy Baker
3/4 cup whole milk
3/4 cup coconut milk
1/4 cup sugar
Pinch of salt
5 egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup pineapple juice
1 tsp. coconut extract
1 (8 ounce ) can crushed pineapple, drained of all juice
1/3 cup shredded coconut
In a medium sauce pan on medium low heat, add whole milk, coconut milk, and sugar. Whisk to combine. Let the mixture simmer until hot but not boiling, whisking occasionally.
In a medium bowl, add egg yolks and whisk. Once the milk mixture is hot, temper the yolks by adding a small amount of the milk mixture at a time, whisking constantly. Return the mixture to the sauce pan and cook until thickened, about 5-7 minutes, whisking occasionally.
In a large bowl, add sweetened condensed milk, pineapple juice, and coconut extract. Whisk to combine. When the milk mixture has thickened, strain and add to the condensed milk mixture, whisking to combine. Store the mixture in the refrigerator overnight until completely chilled.
Once the mixture has chilled completely, add it to an ice cream maker and follow manufacturer’s instructions. Right before the ice cream is finished churning, add the shredded coconut and crushed pineapple. Store in an airtight container and place in the freezer until firm, about 4 hours. Top with toasted coconut flakes and enjoy.