Am I a dork because I like that song? Do you know what other song I love? Brandy by Looking Glass. “My life, my love and my lady…is the sea…doo doo doo doo dooo doo doo doo…”
So while we were cleaning out the kitchen in preparation for the arrival of The Dishwasher, we found quite a few doo dads that we just didn’t need. It was difficult for me to get rid of things, as I’m very attached to my lovely little kitchen and all its wonders, but I managed to do it. Until…Justin pointed at the stuff stored on top of the fridge and said, “You never use that ice cream maker.” Oh, stab to the heart! It was true! But no way, no how, was I ready to get rid of it. It’s a Cuisinart Double Ice Cream Maker! Hello?!
So, to justify keeping the semi-large appliance, I promised myself I’d make ice cream more often. Thus, we have this lovely gelato.
It was amazingly easy to throw together, and turned out perfectly. Justin loves the little chunks of frozen pineapple, while I adore the smooth coconut cream. Ha! I doubt he wants to get rid of that little appliance now.
Notes: I used lite coconut milk, and about 2 cups of pineapple from a 20-ounce can (that’s all I could find). This was a little too much to fit in one freezer can, so I had to divide it up between two.
- 1 1/2 cups sugar
- 1 1/2 cups water
- 1 (15 1/4-ounce) can crushed pineapple in juice, undrained
- 2/3 cup coconut milk
Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; cool completely.
Combine pineapple and milk in a large bowl; stir in sugar syrup.
Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer’s instructions. Spoon gelato into a freezer-safe container, cover and freeze 1 hour or until firm.
Makes 4 cups.
Source: Cooking Light magazine.