Makes 2-2 ½ Quarts
4 cups cream
2 cups milk
1 ½ cups sugar
1 can coconut cream (15-19 oz)
1 tsp-1 T coconut extract (to taste)
2 T rum
2 ½ cups toasted coconut
1 pineapple, chopped into small pieces
¼ to ½ cup brown sugar (depending on sweetness of the pineapple)
¼ to ½ cup rum, to taste
Pinch of salt
1 T corn starch or tapioca starch
To make the base:
Heat milk, cream, and sugar over medium heat to 180 degrees.
Wisk eggs and temper by slowly adding 1 ½ cups of the hot milk/cream/sugar mixture while whisking continuously. Whisk this mixture back into the main pot of milk/cream/sugar and continue whisking until the mixture reaches 180 degrees again. Pour into a container and chill uncovered in the refrigerator.
To make the swirl:
While the cream mixture chills, make your swirl. Combine pineapple, brown sugar, rum, and salt in a sauce pan over medium heat. Sprinkle 1 T corn starch or tapioca starch. Continue cooking, stirring frequently, until mixture reaches soft jam consistency. Chill till cool.
To make the ice cream:
When ready to churn ice cream, add coconut cream, coconut extract, and rum to base. Adjust to taste. Churn according to your ice cream makers instructions until it reaches soft serve consistency. With machine running, sprinkle in toasted coconut and mix until incorporated.
Spoon churned ice cream into your storage container, alternating with drizzles of the chilled swirl. Cover and freeze until solid.