Pina-Colada Gelato and Ice Cream Social Link up

Forget the, "You scream, I scream"...Right now, it's hit triple digits here in the Valley of the Sun, and I am not just screaming, I am Hollering for.....Gelato!!??

Seriously, I am starting to melt here, and it's only June! I also have some exciting news, so be sure to check the bottom of the post for details.

What I am looking for, it has to be something ice cold, refreshing and tropical tasting!
What better flavors than Pineapple and Coconut!

So, what exactly is Gelato? I knew it was a type of Ice Cream and it is Italian, but it does have some significant differences than your typicial Ice Cream!

1. Gelato contains a considerable lower percentage of butterfat than ice cream, about 25% less. This recipe calls for dried, non-fat milk powder. You would think it would have less taste, which is actually the opposite. With less fat, it melts in the mouth quicker, giving you a the full flavor taste faster.

2. It is more dense than ice cream. When Ice cream is made, with the cream, milk and sugar, air is added. Without air, gelato, is richer, and creamier. It surprised even me, using the powdered milk.

3. It is served 10 degrees warmer, than ice cream. While both are frozen at 32F, gelato is served warmer, again to bring out the taste more readily. Which makes using it as a 'slushy' mix for

 Pina Coladas, perfect!!

The hardest point in making this, is waiting for the gelato to freeze! I didn't use an ice cream maker, I am sure it would have froze faster with one, but if you are one of the ten readers that follow my blog, then you know we just moved, and funny thing is, I found the container to freeze the ice cream, just not the machine it self. I will just keep looking, because this is only the beginning of ice cream recipes!

Let's get started!

First, completely drain the pineapple. Set aside in a bowl, in the refrigerator, while the custard is being made.

In a small saucepan, on med-low heat, combine, 4 Tbls. powdered milk, 1/2 cup sugar, and 1 cup of the Cream of Coconut. I would have used Coco Loco, that is traditionally used in making Pina Coladas, except my store seemed to be out. Luckily, I found Goya's.

When using cream of coconut, it needs to be stirred completely, because the coconut milk, separates, and the cream rises to the top.

While the milk/sugar mixture is heating up, whisk two egg yolks together, until they are a pale yellow color. You can use a mixer for bigger batches, if you are doubling or tripling this recipe, I just used a fork and a bowl.

When the sugar is completely dissolved, take one cup of the milk/sugar mixture, and temper the egg yolks. This is done, to make sure the eggs don't scramble in the sauce pan, it helps bring up the temperature of the eggs to the temperature of the contents in the saucepan without cooking them.

Add the egg yolks to the saucepan, and bring to a simmer, being careful not to boil the custard. Stirring slowly, cook for 3-5 minutes, until either you have a kitchen thermometer that says 178F, or I just go with, the custard looks slightly thickened, and coats the back of  a spoon.

Set aside to cool for 10 minutes. Add 2 tsp. vanilla or other flavoring you wish, coconut, or banana, just adjust the amount from 2 tsp. to 1/4 or 1/2 tsp. , and the drained, crushed pineapple.

Blend in a blender. It doesn't have to be perfectly smooth. I like plump, juicy bites of pineapple in mine.

Pour into a freezer safe container. I used my glass loaf pan, and covered it with plastic wrap.

Freeze for 4-6 hours, or over night! Now the recipe said to stir it every hour, but mine didn't seem to need it, in fact it took almost three hours before it was halfway frozen. So I would just leave it alone.

To serve, let sit out about 5 minutes until slightly softened. Using an ice cream scoop, scoop the gelato into a glass and garnish with toasted coconut, and/ or an ounce of Rum.

Enjoy!

In honor of Summertime, I am excited to share with you two fun activities.

 First, I am hosting an
 Ice Cream Social,
for the month of June!

Come share and link up your favorite Ice Cream recipes or posts using
 ice cream, gelato, sherbert, sorbet, shakes, sundaes, Icebox cakes and pies!
 Anything cold and refreshing!
You get the idea! *wink*

The second activity, you will need to check back here on Sunday for the details,
I want to keep you in suspense!

Until next time!
xo, Christine

My Ice Cream Social is going on now! Stop by, add your link and find lots of refreshing ideas! http://t.co/QQvkQCsBQP @@christineCASL

— Christine Brown (@christineCASL) June 17, 2015

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