A dish is so much more than the sum of its ingredients, it’s an experience. Here the dissonance of two flavours, fighting for the spotlight, is the key to this exceptional dish.
For me, in days gone by, the words Pina Colada imagined tall, slender, elegant women, clad in monochromatic bikinis, sipping these virginal white drinks, peering doe eyed over the top of their glass. Probably while I goofed around on an inflatable unicorn with my swimsuit firmly wedged somewhere up my butt crack.
So now that drink is mine. I can drink it in the shelter of my garden with my doggy by my side, probably still with my pants somewhere up my bottom, but I don’t care, you see I am older and wiser, and life really is too short.
Make it, love it, and enjoy it. Sandwiches were made for Ice Cream!
4 Brioche Buns, homemade is best
Pineapple Chunks to garnish
Rum Burnt Pineapple & Pineapple Sage Sorbet:
6 Pineapple Sage Leaves (substitute regular sage)
100ml Boiling Water
200g Caster Sugar
400g Fresh Pineapple, cut into chunks
100ml Light Rum/Coconut Rum
100ml Sparkling Water
220g Caster Sugar
400g Coconut Cream (from the top of a can)
350ml Thick, full fat coconut milk
1. You will need to start this the day before you want to serve it as the bases will need overnight to infuse and chill.
2. Begin with the sorbet. Smack the sage leaves in your hands to bruise them, chopping releases the chlorophyll which can make thus taste bitter.
3. Add to a jug and pour over 100ml of boiling water. Allow to steep for 10 minutes.
4. Remove the leaves and add the water to a pan with the sugar. Bring to a boil and simmer for 3-5 minutes until syrupy. Remove and set aside.
5. Meanwhile, heat the grill or BBQ to high and cook the pineapple chunks until lightly charred.
6. Add the pineapple and syrup to a blender, along with the rum and blend until smooth. Add the sparking water and briefly pulse again to combine. Lay some cling film on the surface and pop in the fridge overnight to develop.
7. For the ice cream, add the sugar, water, and a pinch of salt to a small pan and bring to the boil once the sugar has dissolved. Simmer for 3-5 minutes or until syrupy as above. Set aside.
8. In a blender, blend the coconut cream and milk until smooth. Add the cooled syrup and blend until smooth. Cover as above and chill overnight.
9. The next day, churn both bases separately in an ice cream machine according to the manufacturer’s instructions. Freeze for 1 hour before scooping into the brioche and serving with a side of summer.
10. This can also be churned by hand. Freeze the bases until solid and chop with a large knife into chunks. Pulse in a food processor until you have a smooth texture and serve.