* Exported from MasterCook II *

Island Ice Cream Soda

Recipe By : webmaster@godiva.com
Serving Size : 4 Preparation Time :0:45
Categories : Godiva Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Coconut Ice Cream:
6 lg Egg yolks
1 pn Salt
2 c Heavy cream
15 oz Can cream of coconut
2 tb Dark rum -OR-
2 ts Vanilla extract
Pineapple & Ginger Syrup:
1 md Pineapple -- peeled & cubed
2 Fresh ginger (2") --
- peel, slice thinly
1/2 c Granulated sugar
Assembly:
1 c Heavy cream
1 tb Granulated sugar
1/2 ts Vanilla extract
32 oz Bottle seltzer water -- chilled
Garnish:
2 tb Macadamia nuts -- chopped
4 Pineapple wedges

Preparation time: 45 minutes
Chilling & freezing time: 8 hours

Coconut Ice Cream:

In a 4-1/2 qt bowl of a heavy-duty electric mixer set at medium-high
speed, using the wire whisk attachment, beat the egg yolks and salt
for 5 to 7 minutes, or until they are pale yellow and form a thick
ribbon when the whisk is lifted.

In a heavy, medium saucepan over medium heat, bring the cream to a
gentle boil. Remove the pan from the heat and gradually stir 1 cup of
the hot cream into the beaten egg yolks until well blended. Gradually
stir this mixture back into the saucepan. Cook the custard over
medium-low heat, stirring constantly with a wooden spoon, for 2 to
4 minutes, or until the custard has thickened slightly. It is done
when you can run your finger down the back of the custard-coated
spoon and a path remains in the custard for several seconds. Do not
allow the custard to come to a boil.

Remove the pan from the heat and immediately strain through a sieve
into a stainless steel bowl. Place the bowl over a larger bowl of ice
water and stir the custard for 5 to 10 minutes, or until cool. Whisk
in the cream of coconut and rum or vanilla. Remove the bowl of
custard from the bowl of ice water. Cover the surface of the custard
with plastic wrap and refrigerate for at least 6 hours, or overnight,
until very cold.

Scrape the chilled custard into the container of an ice cream maker
and freeze according to the manufacturer's instructions. Transfer the
ice cream to a medium bowl. Cover the surface of the ice cream with
plastic wrap and cover the bowl tightly with aluminum foil. Freeze
the ice cream overnight.

Pineapple & Ginger Syrup:

In the bowl of a food processor fitted with the metal chopping blade,
combine the pineapple and ginger pieces. Process for 45 seconds, or
until the mixture is pureed. Transfer the puree to a medium,
non-corrosive saucepan. Add the sugar to the puree and cook over
medium heat, stirring constantly with a wooden spoon until the
mixture comes to a boil. Lower the heat and simmer the puree for
10 minutes. Remove the pan from the heat, and cool the puree
completely. Strain the puree through a fine-meshed sieve into a
medium bowl. Cover the bowl with plastic wrap and refrigerate for at
least 2 hours, until chilled.

Assemble:

In a chilled 4-1/2 qt bowl of a heavy duty electric mixer, using the
wire whip attachment, beat the cream, sugar, and vanilla at
medium-high speed until stiff peaks start to form. Fill a pastry bag
fitted with a star tip (such as Ateco #6) with the cream. Refrigerate
the cream until ready to use.

Pour 1/2 cup of the pineapple syrup into a tall, 16 oz glass. Add
seltzer water almost to the top of the glass. Place a scoop of the
coconut ice cream on the side of the glass. Pipe a large rosette of
whipped cream next to the scoop. Top with 1/2 tb macadamia nuts and
garnish with a pineapple wedge. Repeat this procedure to make 3 more
ice cream sodas. Serve immediately.

Yield: 4 Servings


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