quesadillas with salsa

Pinacolada Ice cream with coconut crumb and

Pineapple Salsa

Ingredients:

Ice Cream:

165ml pineapple Juice

40 ml white coconut rum ( I put coconut milk instead of rum)

Coconut Essence/ Pineapple Essence

1 tsp Lemon Juice

200 gms icing sugar

400 ml double cream

half bowl shredded cocnut

Pineapple Salsa:

1 Lemon Grass Stalk (i am using dry lemon grass)

50gms ginger

150 gms caster sugar

lemon juice according to taste (optional, i didn't use lemon for salsa)

1/2 pineapple peeled & sliced thinly

Coconut Crumb for serving:

1/2 cup Coconut, a pinch of Cinnamon and 1/4 cup icing sugar

Method:

Ice Cream:

1. Pour Pineapple Juice & white coconut rum/milk into a large bowl, add coconut/pineapple essence & lemon juice.

2. Add Icing Sugar & whisk.

3. Whisk in cream till soft peaks form. Don't over-whisk.

4. Put in air tight container to freeze.

Pineapple salsa:

1. Place lemon grass, ginger, caster sugar, lemon(optional) & one cup water in a sauce pan on low heat. Stir.

 for 2-3 minutes until sugar melts.

2. Add pineapple & cook for 5 mins till tender.

3. Remove pineapple & set aside.

4. Return pan to the heat & cook syrup for 5-6 mins until reduced by half.

5. Strain & chill until ready to serve. I added little orange color in sauce to make it colorful.

Coconut crumb for serving:

1. Place coconut, Cinnamon & 1/4 cup icing sugar and pulse to combine.

2. Roll the ice cream in coconut crumb and pour over the icecream and serve.