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!