Island Ice Cream Soda

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Servings: 2 cups Difficulty: Advanced
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A refreshing tropical treat combining rich coconut custard ice cream with zesty pineapple-ginger syrup and sparkling seltzer
Island Ice Cream Soda recipe image
Island Ice Cream Soda recipe image
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Island Ice Cream Soda

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 703

Description

This Island Ice Cream Soda is a luxurious, homemade version of a classic diner dessert with a tropical twist. It features a rich, smooth coconut ice cream base made from a classic French custard, paired with a vibrant, spicy-sweet pineapple-ginger syrup. The drink is assembled in a tall glass with chilled seltzer water for a fizzy, refreshing finish, topped with a rosette of whipped cream and crunchy macadamia nuts. It offers a perfect balance of creamy texture and bright, zesty flavor, ideal for summer gatherings or as an indulgent end to a meal.

Directions

  1. In a 4 1/2-quart 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.
  2. In a heavy, medium saucepan over medium heat, bring the 2 cups of heavy cream to a gentle boil.
  3. Remove the pan from the heat and gradually stir 1 cup of the hot cream into the beaten egg yolks until well blended.
  4. Gradually stir this egg mixture back into the saucepan with the remaining cream.
  5. 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.
  6. Remove the pan from the heat and immediately strain the custard through a sieve into a stainless steel bowl.
  7. Place the bowl over a larger bowl of ice water and stir the custard for 5 to 10 minutes, or until cool.
  8. Whisk in the cream of coconut and the dark rum (or vanilla extract).
  9. Remove the bowl of custard from the ice water bath, cover the surface directly with plastic wrap, and refrigerate for at least 6 hours, or overnight, until very cold.
  10. Scrape the chilled custard into the container of an ice cream maker and freeze according to the manufacturer's instructions.
  11. Transfer the churned ice cream to a medium bowl, cover the surface with plastic wrap, and cover the bowl tightly with aluminum foil. Freeze the ice cream overnight until firm.
  12. In the bowl of a food processor fitted with the metal chopping blade, combine the cubed pineapple and sliced ginger. Process for 45 seconds, or until the mixture is pureed.
  13. Transfer the puree to a medium, non-corrosive saucepan. Add the 1/2 cup granulated sugar and cook over medium heat, stirring constantly with a wooden spoon until the mixture comes to a boil.
  14. Lower the heat and simmer the puree for 10 minutes.
  15. Remove the pan from the heat, let the puree cool completely, then strain it through a fine-meshed sieve into a medium bowl. Cover with plastic wrap and refrigerate for at least 2 hours, until chilled.
  16. In a chilled bowl of a heavy-duty electric mixer using the wire whip attachment, beat the 1 cup heavy cream, 1 tablespoon sugar, and 1/2 teaspoon vanilla extract at medium-high speed until stiff peaks start to form.
  17. Fill a pastry bag fitted with a star tip (such as Ateco #6) with the whipped cream and refrigerate until ready to use.
  18. Pour 1/2 cup of the chilled pineapple-ginger syrup into a tall, 16-ounce glass.
  19. Add chilled seltzer water almost to the top of the glass.
  20. Place a scoop of the coconut ice cream on the side of the glass.
  21. Pipe a large rosette of whipped cream next to the scoop of ice cream.
  22. Top with 1/2 tablespoon of the chopped macadamia nuts and garnish with a pineapple wedge.
  23. Repeat this procedure for the remaining servings.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 703kcal
% Daily Value *
Total Fat 31.5g49%
Saturated Fat 13.1g66%
Cholesterol 584mg195%
Sodium 326mg14%
Total Carbohydrate 92.8g31%
Sugars 84.1g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, ice cream, soda, pineapple, ginger, tropical, dessert drink, custard, summer treat, macadamia nuts, seltzer, whipped cream, homemade ice cream, island flavor, refreshing
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