Flambeed Pineapples With Coconut Ice Cream

Recipe Ingredients

		Coconut Ice Cream
1/2 cup	118ml	Heavy cream
1 1/2 cups	355ml	Unsweetened coconut milk
1 cup	237ml	Whole milk
1/2 cup	46g / 1.6oz	Coconut flavored rum
1/2 cup	99g / 3.5oz	Granulated sugar
6 cups	1188g / 41oz	Egg yolks (large)
		Flambeed Pineapples
1 tablespoon	15ml	Butter
2 cups	292g / 10oz	Small-diced fresh pineapple
1/2 cup	80g / 2.8oz	Light brown sugar
1/2 cup	118ml	Dark rum
1/4 cup	23g / 0.8oz	Toasted shredded sweetened coconut flakes - or more to taste
4		Round slices orange - for garnish
4		Maraschino cherries - for garnish
4		Cocktail umbrellas - for garnish

Recipe Instructions

To make the ice cream, in a large, heavy saucepan, combine the cream, coconut milk, whole milk, rum, and sugar. Bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat. In a medium bowl, beat the eggs until pale yellow and frothy. Add about 1/2 cup of the hot cream mixture, and whisk to combine. Add the egg mixture to the saucepan with the remaining hot cream and whisk.

Return to medium heat and cook, stirring constantly with a heavy wooden spoon until thick enough to coat the back of a spoon, 4 to 5 minutes.

Remove from the heat and strain through a fine mesh strainer into a clean container. Refrigerate until well chilled, at least 3 hours. Pour into an ice cream maker and process according to the manufacturer's instructions. Transfer to a plastic container and freeze until ready to serve.

Heat a large, heavy skillet over medium-high heat. Add the butter and when melted, add the pineapples. Cook, stirring, for 3 minutes. Sprinkle the sugar over the pineapples and continue to cook until the sugar has completely dissolved and the pan starts to bubble, about 1 minute. Remove the pan from the heat and add the rum. Return to the heat and carefully tip the pan to ignite the alcohol (or, alternately, light with a match). Remove from the heat when the flames extinguish.

To assemble the dessert, spoon 2 scoops of coconut ice cream in 4 frosted parfait glasses. Top each portion with 1/2 cup of the pineapples and the glaze. Sprinkle 1 tablespoon of the toasted coconut into each glass, and garnish with an orange wedge, maraschino cherry, and a cocktail umbrella.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F34) - from the TV FOOD NETWORK

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