Toasted Coconut Dacquoise With Orange Pineapple Ice Cream Recipes

Steps:

• Prepare ice cream:
• Cut rind from pineapple half, then squeeze juice from rind with your hands into a bowl. Pour juice through a fine-mesh sieve into a small bowl. Core pineapple, then finely chop pineapple flesh and chill, covered, until ready to use.
• Bring cream, milk, sugar, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk eggs in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).
• Immediately pour through sieve into cleaned bowl and stir in zest, orange and lemon juices, and reserved pineapple juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours.
• Make meringues while custard chills:
• Preheat oven to 350°F.
• Spread coconut evenly in a shallow baking pan and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. Cool in pan on a rack.
• Reduce oven to 200°F.
• Line 2 large baking sheets with parchment and, using removable bottom of springform pan as a template, trace 3 circles on parchment (2 on 1 sheet and 1 on other). Turn parchment over (circles will be visible through paper).
• Beat egg whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar 1 tablespoon at a time and continue to beat until meringue holds stiff glossy peaks, about 5 minutes. Fold coconut into meringue, then spoon half into pastry bag. Holding bag perpendicular to and 1 inch above parchment, pipe meringue evenly into parchment circles in a spiral, beginning in center of each and ending just inside traced line. (Refill bag with meringue as needed.)
• Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until dry to the touch, very pale, and crisp, about 2 hours total. (On rainy days, it may be necessary to bake meringues longer.) Slide meringues (on parchment) onto racks and cool completely. Peel paper from meringues.
• Freeze custard while meringues bake:
• Freeze custard in ice cream maker. Transfer to a bowl and stir in chilled chopped pineapple. If not using immediately, transfer ice cream to an airtight container and put in freezer.
• Assemble dacquoise:
• Line bottom of springform pan with a round of wax paper. Trim edges of meringues with a knife, if necessary, to fit into pan. Place 1 meringue, flat side down, in bottom of pan. Spread meringue evenly with half of ice cream, then top with another meringue, pressing it gently into ice cream. Spread meringue evenly with remaining ice cream, then cover with remaining meringue, flat side down, pressing it gently into ice cream. Wrap pan with plastic wrap and freeze until dacquoise is firm, at least 2 hours.
• About 20 minutes before serving, remove dacquoise from pan (discard wax paper) and transfer to a serving plate, then put in refrigerator to soften.

Steps:

• In a large bowl, whip the cream until soft peaks form.
• Add the condensed milk and coconut milk, then whip until smooth.
• In a pan over medium heat, toast the coconut until browned, stirring constantly.
• Fold the toasted coconut into the cream mixture.
• Transfer the mixture to a baking pan or bowl, then freeze.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
• Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
• Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.
• Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.

Steps:

• Mix coconut milk and pineapple preserves in a bowl with a stick blender. This breaks up pineapple pieces in the preserves into a finer texture so they are not so lumpy in the final dish. You can do this in the blender if necessary, or if you like chunky bits of pineapple just melt the preserves in the microwave for 30 seconds.
• Mix in the cream of coconut. Cover the bowl and place in the refrigerator overnight.
• Freeze the mixture in an ice-cream maker according to the manufacturer's instructions.
• Once the mixture has finished churning, spoon into a container with a tight lid and put it in the freezer for at least an hour to harden before serving.

Steps:

• toast coconut on a baking sheet for about 8 minutes at 350, stirring occasionally.
• heat milk and 1 cup of cream with sugar and salt until steaming.
• add coconut and vanilla bean (scrape vanilla out and add the pod as well as the vanilla), cover and remove from heat. steep 1 hour.
• reheat and strain the mixture, discarding coconut and vanilla bean pod.
• whisk eggs and stream into milk mixture, whisking.
• heat over medium heat until it coats the back of a spoon and strain
• stir in additional cream and extract.
• chill until very cold.
• freeze according to ice cream maker's instructions.

Steps:

• Whisk egg yolks and sugar in a medium bowl until thick and light yellow. Set aside.
• Heat half-and-half in a small saucepan until small bubbles start appearing around the edges. Remove from heat. Slowly drizzle into the eggs and sugar, whisking until incorporated. Return to the saucepan.
• Heat custard over medium-low heat, stirring constantly, until it coats the back of a spoon or reaches 165 degrees F (74 degrees C). Do not boil.
• Remove from heat and refrigerate for at least 4 hours, or until temperature reaches 65 degrees F (18 degrees C).
• Gently whisk in heavy whipping cream, 2 tablespoons reserved canned pineapple juice, and cream of coconut. Transfer to an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add crushed pineapple and flaked coconut near the end of the churning or it will all settle to the bottom. Transfer to an airtight container and freeze until firm, about 4 hours.