It has been unseasonably wet these past few weeks, with a seemingly unending curtain of rain and an oppressive humidity that is not unlike living inside a butterfly house. Summer hasn't really arrived, at least in any recognisable form. Instead of waiting around for beach weather, this week we decided to take matters into our own hands. We have been attempting to dress the part, go to the beach despite the clouds and cool down with home-made ice-cream.
Here is the recipe for Pina Colada ice-cream that we made (as always from the ice-cream bible - The Perfect Scoop). It isn't technically ice-cream seeing as it is dairy free, and is more correctly termed a 'sherbet'. Whatever, it tastes pretty good to me - and vegans don't have to miss out!
4 cups pureed pineapple
250ml Thai coconut milk
1 tablespoon dark rum
1 teaspoon freshly squeezed lime juice
Blend all ingredients together until smooth. Chill mixture thoroughly and then freeze it in your ice-cream maker according to the manufacturers instructions.