Coconut Icecream - the cheat's version

A beautiful pineapple at the market beckoned and suggested the Roasted Pineapple with Tamarind and Chili for dessert. (Page 262) Last time I made it, I chickened out of the coconut icecream and just served with vanilla icecream.

This time I decided on a compromise. I don't have an icecream maker and I didn't have the time or inclination to make the egg custard. I mixed up the coconut cream, kaffir lime leaves and vanilla pods and heated them up as instructed in the recipe and allowed to infuse. When cool, I strained and added some lime juice and a bit of lime zest and mixed with softened commercial vanilla icecream.

Result -  a tasty coconut-flavoured icecream with a tropical zing from the kaffir lime.

The roasted pineapple was prepared as before. They worked well together. As before, the liquid didn't thicken up or cook away. I saved the juices and next day put some sliced peach and plum into it. Delicious with what remained of the coconut icecream. No waste - score.