Pineapple-Coconut Gelato

• Produce

  • 1 20-ounce can Pineapple in, juice

• Refrigerated

  • 2 Egg yolks, large

• Canned Goods

  • 1 13.6-ounce can Coconut milk
  • 2 tbsp Coconut milk, powder

• Baking & Spices

  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 2 tbsp Nonfat dry milk granules

• Beer, Wine & Liquor

  • 1 tbsp Rum, light

Found on kingarthurflour.com

Description

Ingredients

• 20-ounce can crushed pineapple in juice
• 13.6-ounce can coconut milk (light is fine), divided
• 1/2 cup sugar
• 2 tablespoons nonfat dry milk granules
• 2 tablespoons coconut milk powder, optional but tasty
• 2 large egg yolks
• 1 teaspoon vanilla extract or 1/8 teaspoon coconut flavor
• 1 to 2 tablespoons light rum, optional, for flavor*
• *1 tablespoon rum adds delicious flavor; 2 tablespoons help keep the gelato soft and scoopable in the freezer.

Directions

• For best flavor, pour the crushed pineapple with its juice into a saucepan, and simmer for about 20 minutes, until most of the liquid has evaporated. If you want to skip this step, simply drain the pineapple, pressing to remove as much juice as possible, and discard the juice. Refrigerate the pineapple while you prepare the rest of the gelato base. In a saucepan, whisk together 1 cup (8 ounces) of the coconut milk; the sugar, the nonfat dry milk, and the coconut milk powder. Set the remaining coconut milk aside; youll add it later. Cook over medium heat, stirring frequently, until the mixture begins to simmer. It wont be totally smooth, but whisk to remove as many lumps as possible. While the milk/sugar mixture is heating, put the 2 egg yolks in a bowl, and whisk to combine. Gradually pour about 1 cup of the hot mixture into the bowl with the egg yolks. Whisk to combine, then transfer the egg yolk mixture back to the saucepan. Stir the custard over medium-low heat for a couple of minutes, until it thickens a bit; it should be about as thick as heavy cream. Remove from the heat, and stir in the remaining 2/3 cup (approx.) coconut milk. Add the vanilla or coconut flavor. Dont worry, we didnt forget the rum; you wont use it until you freeze the gelato. Transfer the custard to a food processor or blender, add the pineapple, and process until its as smooth as possible; the pineapple wont become a purée, but there shouldnt be any large chunks. Transfer to a covered container and refrigerate overnight. Make sure the canister of your ice cream maker is in the freezer, too. Within about 4 hours of when you want to serve the gelato, pour it into the canister of the freezer, turn on the machine, and let it work for about 20 minutes, or until the gelato is thick enough to mound on a spoon without dripping. Towards the end of the time, add the rum, if youre using it. Make sure its thoroughly combined with the gelato. Enjoy the gelato immediately; or transfer it to an airtight container, and place in your refrigerators freezer compartment for 3 to 4 hours. If it gets too hard, simply let it sit at room temperature for about 20 minutes, or until its soft enough to scoop. Serve with a garnish of toasted coconut and/or dried pineapple bits, if desired. Yield: about 3 1/2 cups gelato, a scant 1 quart.