It’s an ICE CREAM fest all week long here at Barefeet In The Kitchen! Don’t miss your chance to win a brand new Breville® Smart Scoop™ Ice Cream Compressor from Sur La Table!
GIVEAWAY CLOSED ~ WINNER ANNOUNCED 6/23/2013
You know those recipes that just kind of happen? I was making lunch for the kids when my eyes landed on a leftover jar of pineapple mint puree from the Pineapple Mojitos we made last week. I started wondering how that might work as an ice cream flavor. Next, I remembered I had some coconut milk stashed in the pantry. One thought led to the other and in just about 60 seconds, I had the mixture whisked together and churning in the ice cream machine.
I’ve been so impressed by the Breville Ice Cream Compressor; one of the things that has impressed me the most is the pre-cool function. I poured in an almost room temperature mixture and the machine chilled it to -5 degrees in just minutes. I pressed start and the machine took less than half an hour to whip this gelato into a creamy light texture that was scoopable straight out of the machine.
In researching different ice creams and frozen desserts, the main difference I found between ice cream and gelato is the intensity of the flavor. The flavor of this dessert is quite intense. A small serving is plenty for me and I love how refreshing the mint is in this gelato. It is like no ice cream I have made before.
- 1 1/2 cups pineapple mint puree
- 1 14 ounce can Thai coconut milk
- Stir together the puree and the coconut milk. Pour it into the ice cream machine and freeze according to your machine's directions. The gelato was a firm and scoop-able soft serve straight out of the machine. Serve immediately or transfer to an air-tight container and store in the freezer until ready to serve. The gelato will be very firm once frozen. Let it rest at room temperature for about 20 minutes prior to serving. Enjoy!