Piña Colada Ice Cream

Cue the Pina Colada song, kick off your shoes and get that Hawaiian shirt on, it's time for Piña Colada ice cream!

Since I first got my hands on Nigella's latest book, I new I just had to try this ice cream recipe.This is another one of her fantastic no-churn recipes, so it's great if you don't have an ice cream machine (and even if you do have one)! I really love her no-churn margarita and pomegranate ice cream recipes, so I was sure this one would be good too...

No-churn pina colada ice cream
Recipe from 'Kitchen' by Nigella Lawson

125ml pineapple juice, from a carton
80ml Malibu (white coconut rum)
generous few drops coconut flavouring
2 teaspoons lime juice
100g icing sugar
500ml double cream*
75g sweetened shredded coconut (but not dessicated), to serve
* I used thickened cream as double cream in Australia has a much higher fat content than the UK equivalent

1. Pour the pineapple juice and Malibu into a large bowl, and add the coconut flavouring and lime juice.
2. Add the icing sugar and whisk to dissolve.
3. Whisk in the cream and keep whisking until soft peaks form.
4. Taste to see if you need more coconut flavouring or a squeeze of lime juice (and remember it won't be as strong once frozen), then spoon and smooth the ice cream into an airtight container and freeze.
5. Toast the shredded coconut in a dry hot pan until just turning golden and remove to a bowl. Sprinkle a little over each person's portion and leave the rest for people to add as they eat.

Freeze Note
The ice cream can keep for up to 3 months in the freezer, but will become icy, so it's better up to 1 month only and at its best within 1 week of making.

The Verdict
As with Nigella's other no-churn recipes, this one is quick and easy, and offers a pretty creamy result without the effort of making a creme anglaise and so on. I don't think it's quite as good as Nigella pomegranate ice cream, but this isn't bad at all. Flavoured with Malibu, lime and pineapple juice the ice cream is certainly a good tribute to its namesake cocktail. So if you like Piña Coladas (and getting caught in the rain) I say give this one a go!

Ladybird x

Mojito

Sometimes when the weather is a little dreary and you've had a busy week, the best thing to do is to imagine you're holidaying somewhere tropical, with a cooling cocktail on hand. A mijoto is my holiday cocktail of choice, and here's how to make it!

Ingredients
1/2 lime, cut into pieces
3 tsp caster sugar
10-12 mint leaves
50 ml white rum (Bacardi)
soda water
crushed ice

Method
1. In a medium size glass muddle lime pieces and caster sugar hard. I used a rolling pin end for muddling.

2. Clap mint leaves in your hands to release their aroma. Add mint leaves to glass and muddle lightly.

3. Add bacardi and crushed ice and stir well.
4. Top with soda water and more crushed ice.

Tip

It's easy to make your own crushed ice at home without a blender. Just throw some ice cubes into a clean tea towel then roll it up and bash away with a rolling pin.

So tell me, what's your favourite holiday cocktail?

Cheers, and enjoy the rest of your weekend :)

Ladybird x