Island Ice Cream Soda

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 2

Calories: 703

Dietary: Vegetarian

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

Read it online: https://www.chefs-mate.com/recipe/island-ice-cream-soda/