Pineapple Coconut Ice cream 菠蘿椰子雪糕

On my second week of work, beside Durian Panna Cotta, I also made this Pineapple Coconut Ice cream. Since not all my friends and colleagues are in love with Durian, therefore I made this to make sure everyone is happy! ^_^

Ingredients:

1 cup sugar

1 cup Coconut milk

1/2 cup whole milk

2 cups whipping cream

1 cup canned crushed pineapple (save the "100% juice" it's packed in), chilled

1/3 cup pineapple juice (drained from canned pineapple), chilled
1/2 cup toasted flaked coconut for decoration (Optional)

Direction:

1 Freeze the empty ice cream churner-canister (churner blades and the canister with its top), if possible, overnight. It is highly preferable that the mixing "can" be very cold. The can should be kept in the freezer until needed (not the motor or hand crank, of course)

2 About two (2) hours prior to time you it to finished and/or to serve the ice cream, mix the ingredients in your mixing bowl and heat under low heat until sugar dissolved: sugar, milk, coconut milk, and whipping cream

3 Add pineapple juice to ice cream mix. Then place your ice cream mix, covered, in your refrigerator. Chill for about half an hour or so. Chilled ingredients plus chilling the mix helps you to speed up the ice cream freezing really consistently/evenly.

4 Get the frozen canister apparatus from the freezer to set up the ice cream churner.

• Pour in the chilled ice cream mix.
• Assemble churn and start
• Then add crushed pineapple (save some for decoration if you like)

5 Churn your ice cream for about 20 to 25 minutes. The ice cream may be quite soft, if you like that. Keep churning for a firmer texture, for 35 to 45 minutes.

6 Serve your (soon to be prized) cold, cooling treat "immediately"!

Or, instantly put it in a container and in your refrigerator-freezer, or as quickly as possible.

Recipe adapted from: Wikihow Website