Perhaps you don’t like getting caught in the rain … or singing dodgy songs from the
70’s. But my super-easy version of
Nigella’s no-churn recipe will definitely have you ... smiling - and singing – any time of the
day.
I
included macadamias, coconut and crushed meringues to help reduce the cream
overload per spoonful – and I also used
the lime zest to really add a zing and gorgeous flecks of bright green to the coconut
ice-cream - intensifies those pine-lime summery memories. This is definitely Adults Only.
This
is obviously very rich and creamy – so - I freeze mine in numerous very small
freezer proof containers and hide them throughout the freezer (much to Wilbur’s
frustration). You only need to serve a mini portion per
person for a really satisfying tropical escape!
Preparation 15 minutes
Freezing 4 hours minimum. Best used that week but okay to keep
frozen for 1 month, well covered.
The
inclusion of the nuts etc helps make this about 1 litre or so, which converts
to 8 x 125ml (1/2 cup) serves, so smaller serves are definitely recommended and would go much further - plus - you have the option of serving it with a
tropical fruit platter to extend it even further as well.
Ingredients
600 ml
thickened cream
Handful
macadamias – finely chopped (but not chopped to dust), then lightly toasted
Good pinch of shredded coconut – lightly toasted (can do
more and reserve for presentation if desired)
125 ml
pineapple juice – good Aussie carton brand is fine
80 ml
Mailbu (white coconut rum) or the cheaper version is fine too
Few drops
Natural Coconut essence (Plus
- may need to add a drop more at
the end)
Zest of 1 lime – very finely zested
3 teaspoons lime
juice (Plus
- may need to add a drop more at
the end)
50
- 75 gram icing sugar
- sifted
(start with 50 gram –
the meringues also add a sugary hit. You can add a little more at end if you want)
90 gram
mini meringue nests – very finely crushed.
Method
Toasting - in a small non-stick pan, lightly toast the
chopped nuts. Remove and allow to cool.
Repeat with the shredded coconut separately –
remain at the stove and stir well, only takes a couple of minutes. Both will catch and overbrown quickly, if not
watched.
In a jug (helps for pouring later) mix
the juice, rum, essence, lime juice and zest.
Whisk in the sifted icing sugar (50 gram
to start) and mix well to combine.
Using a stand mixer or hand-beater and a
large bowl – whisk the thickened cream until soft peaks
form.
Whisking gently – add the jug of juice
mixture gradually. Do not over-whisk.
Gently fold in (don’t whisk) the
coconut, macadamias and crushed meringues.
Stir gently.
Taste and check it has a good coconutty /
lime / sugar / creamy balance. Adjust if
needed and just stir through.
Pour into airtight, freezer-proof
containers with tight fitting lids.
Freeze minimum 4 hours.
Enjoy! Colleen
made this yesterday and wanted to say thanks! added the extra lime and macadamias like you suggested and it was a big hit - and took your suggestion and I have hidden a couple of extra serves in the freezer - thanks for sharing
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