- Blend ingredients together, chill and churn according to manufacturer guidelines.
*If you don't have an ice cream machine, place in the freezer in a covered container, take out and blend 3-4 times throughout the first few hours of freezing.
Pre heat oven 220c.
Peel and core your pineapple, cut into eighths, quarter and slice each quarter in half.
Place in a lined roasting tray. Drizzle over 4 tablespoons of the syrup, and scatter a few kaffir lime leaves.
Roast for 30 minutes until soft and beginning to caramalise.
To serve. Scoop the coconut ice cream into bowls, top with roast pineapple and a spoonful of the syrup and enjoy.
** Fresh kaffir lime leaves are becoming much easier to find, some Asian stores sell them, grocers such as Parkway Greens in Camden sell them, as do some Sainsburys. You can also find them online.
- I use Aroy d or Chaokoh coconut milk rather than the organic brands. You can find them in Asian stores or online, they’re both Thai brands, rich, creamy and coconutty. As odd as that sounds, some brands can be a very watery, and please don’t use Coconut light!