Ice Cream Summer Part VI

Part of an on-going series as we make home-made ice cream all summer long!

Pina Colada ice cream was our next attempt. To get the flavor, we used canned pineapple, coconut shreds, and butter rum extract with the standard vanilla ingredients (though we wound up not using the vanilla).

Just ignore that bottle of vanilla

We added half a cup of pineapple juice (from the can) to the milk and sugar mixture along with a teaspoon of butter rum replacing the teaspoon of vanilla. The full mixture went into the machine for the twenty to twenty-five minutes. At that point, we added 6.5 ounces of pineapple chunks (which was about 1 cup of chunks) and 1.5 ounces of the sweetened coconut shreds (which was about half a cup) that we had ground up in the food processor. 

Finished product

The result was fairly liquidy at the end of the process. It was easy to scoop out of the ice cream maker. After "ripening" in the freezer, the consistency is closer to a frozen daiquiri than ice cream, i.e. more ice than cream. We think the juice might have been too much fluid. Maybe we could boil it down a bit or maybe there is such a thing as pineapple extract. The flavor of the ice cream was not that great either. The coconut was stronger than the pineapple and we tasted a bit of metal flavor. We might try again with fresh pineapple rather than canned.

Hoping for a success, next we tried making a more primitive version of Rocky Road, using Trail Mix! 

Add-ons to chocolate recipe!

I made the usual chocolate ice cream, adding a quarter cup of malted milk in with the chocolate and sugar when we processed them into powder. 

Adding malted milk powder

After adding hot milk and processing a little more, we set aside the mixture in a bowl to cool off. We stirred in heavy cream and vanilla once the chocolate mixture was room temperature. The cream went into the refrigerator to cool down. We had some errands to run, so it spent almost two hours chilling. Then it went into the ice cream maker for the standard twenty-five minutes of processing, followed by another five minutes with the half cup of trail mix poured in. We added in what was left of our marshmallow fluff from the s'mores ice cream, which was maybe two tablespoons' worth, so not very much. Last time, we tried to layer the marshmallow in the container and that was really hard to do. The marshmallow fluff does not spread on ice cream! 

Typical overflow

The final product was great right out of the mixer. The machine did a good job spreading the trail mix through the ice cream. We didn't really catch the marshmallow, it might be in chunks in the rest of the ice cream. After ripening in the freezer for a few hours, it was still creamy and delicious. Some of the raisins were frozen solid, requiring a bit of a defrost in your mouth before they were chewable! Maybe we should try out some home-crafted trail mix for a different batch.