The first day of summer demands a summery treat!
We have had so many enquiries about this fabulous tropical ice-cream - so here it is!
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.
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.
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.