1 Cup of Sugar

1 Tin of Coconut Milk

3 Large Egg Yolks

1 Cup of Double Cream

3/4 Cup of Pineapple Juice

To Make The Shake:

50ml Malibu

Lucinda Hamilton creates a summer Ice Cream Shake

  1. Beat the eggs and half the sugar in mixer until all incorporated.
  2. Combine the coconut milk, cream and remaining sugar in a saucepan and heat until almost boiling.
  3. Beat the hot mixture into the eggs until well combined.
  4. Pour the entire mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens. Be very careful not to let the mixture boil or it will scramble!.
  5. Once thick enough, remove immediately from heat and pour through a sieve into a clean bowl. Add in the pineapple juice, stir well and cool.
  6. Cover and refrigerate until ready to churn.
  7. Once cool, churn as per ice cream making machine instructions.

For the Shake:

  1. When ready to make the shake, remove ice cream from freezer.
  2. Place 3 scoops of ice cream in blender. Add the rum, and blitz.
  3. Serve and drink immediately!

  • words:
  • pictures: David Merewether

You may also like

Savoury gingerbread & local Camembert (Winnie’s Wheel)

To make this canapé you can use shop-bought gingerbread, but I prefer something a bit more savoury.

Parma ham basket with labneh, truffle or herb oil & Jerusalem artichoke crisp

A complex canapé with multiple elements, but the wow factor lies in the surprisingly simple-to-make basket.

Chilli beef, mozzarella & chilli jam bruschetta

A super easy canapé that can be elevated with homemade bread and chutney or simplified using shop-bought ingredients. The flexibility makes it ideal for both casual gatherings and more polished events.