As it pours rain outside my window here in Vancouver, I am starting to wonder if we are ever going to get a proper summer. Obviously I am not going anywhere tropical this summer, so I decided I could at least pretend while I sat on my couch and gobbled down some ice cream on this gloomy day. I added rum to my version, but you could easily make it virgin. However I have found the rum helps it soften a bit from the pineapple juice. I recommend pairing this weeks recipe with a barbecued rib dinner.
1 cups heavy cream
1 cup coconut cream
1 cup whole milk
0.5 cup sugar
1.5 cup diced pineapple
1 shot of rum
In a blender create the base by combining the milk, pineapple, rum, and sugar. Blend until the pineapple is smooth.
Remove from blender and stir in the heavy cream and coconut cream.
Add the base to your ice cream maker and churn to the manufactures instructions.
Refrigerate for a few hours.
Serve and enjoy!