I was really hoping this would be recipe #18-D/E — the dairy-free and egg-free version of Caramelized Pineapple Ice Cream #18. But after two rounds in the test kitchen, I’m tossing in the apron. This is recipe #18-F. F for FAIL. It went something like this:
Attempt #1: The first round started with caramelizing chopped pineapple as per instructions in the original recipe, then churning it into Week 17’s Toasted Coconut Ice Cream, minus the toasted coconut. But for whatever reason, the two wouldn’t marry; the buttery caramelized pineapple chunks together with the coconut ice cream was far too rich a combination.
Attempt#2: I prepared another batch of caramelized pineapple. This time, I pureed it, since the chunkiness of the fruit seemed to be an issue the first time around. To lighten up the mouthfeel, I thought I would eliminate the eggs from the recipe and go Philly-style. So, I had caramelized pineapple puree + coconut milk + rum + sugar. Blend it, chill it, churn it, DONE. Easy peasy right? Well it was easy, but the texture and taste of the ice cream still wasn’t right. The Official Taster even said to me: “This does NOT work.”
Pineapple and coconut should be an exquisite combination, but I am currently 0 for 2. Readers, do you have any tips for making dairy-free and egg-free caramelized pineapple and coconut ice cream? Should I thin down the base with some coconut water? Use more fruit? Use more sugar? Other?
I welcome any of your suggestions — you can post a comment or tip below. I’d love to hear from you!