Many ice-creams in Mexico are made in this simple manner, which has no eggs and therefore requires no cooking. The sweetened condensed milk acts as the stabiliser for the ice-cream, to stop it setting hard. This recipe offers a wonderful twist with the classic pairing of pineapple and coconut, with a caramel chilli adding another great texture and a little heat.

Serves
4

Preparation

40min

Cooking

15min

Skill level

Ace
By
Average: 3.1 (41 votes)
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Ingredients

Coconut ice-cream

  • 500 ml (2 cups) full-cream milk
  • 250 ml (1 cup) coconut cream
  • 375 ml (1½ cups) condensed milk
  • 100 g desiccated coconut

Candied pineapple

  • 1 ripe firm pineapple
  • 16 x 6–8 cm long skewers
  • 40 ml water
  • 200 g caster sugar
  • 2 tsp chilli flakes

To serve

  • 6 Maria biscuits, roughly crushed (see Note)
  • 10 g bee pollen
  • 100 g Persian cotton candy (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling/freezing time 3 hours

You will need to begin this recipe 5 hours before serving.

To make ice-cream, combine all ingredients and churn in an ice-cream machine according to manufacturer’s directions. When firm, remove from the machine and place in a container to set. It will continue to firm up and is ready after 3–4 hours.

While the ice-cream sets, trim the pineapple and cut into four 4 cm squares (2 cm high) to use as bases, and then 16 x 2 cm cubes for dipping into the caramel. Skewer the cubes, ready for dipping.

When ice-cream is set, prepare the caramel. Place the water and sugar in a 12 cm heavy-based saucepan over medium-high heat. Bring to a boil. Continue to cook for 3–8 minutes or  until the mixture begins to darken.

When toffee reaches 155–160˚C on a candy thermometer, remove from the heat to a trivet or heatproof surface. Tilt the pan to ensure the caramel is deep enough to coat the pineapple, then carefully dip the skewered pieces into the caramel and sprinkle each with few chilli flakes. Place on silicone paper to cool.

To serve, arrange the large pieces of pineapple on servings plate and insert the skewered pineapple pieces so the caramel pieces point upwards. Place 2 tsp of crushed biscuits in the bases of small bowls, preferably glassware. Use a large ice-cream scoop dipped in hot water to form a ball of ice-cream, then place it gently on top of the crushed biscuits. Garnish with a sprinkle of bee pollen and Persian cotton candy. Serve immediately.

 

Note
• Maria biscuits are a mildly sweet biscuit common in Mexico. If unavailable, a simple biscuit such as milk arrowroot would be a fine substitute.
• Persian cotton candy is also known as pashmak, and is available from speciality food stores and Middle Eastern grocers.