*  Exported from  MasterCook II  *
                           Island Ice Cream Soda
 Recipe By     : webmaster@godiva.com
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Godiva                           Beverages
                 Company                          Ice Cream / Sherbert
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----Coconut Ice Cream-----
    6      Large         Egg Yolks
    1      Pinch         Salt
    2      Cups          Heavy Cream
   15      Ounce Can     Cream Of Coconut -- (fx. Coco Lopez)
    2      Tablespoons   Dark Rum -- -or-
    2      Teaspoons     Vanilla Extract
                         -----Pineapple-Ginger Syrup-----
    1      Medium        Pineapple -- peeled and cubed
    2      In. Piece     Ginger Peel -- slice thinly
      1/2  Cup           Granulated Sugar
    1      Cup           Heavy Cream
    1      Tablespoon    Granulated Sugar
      1/2  Teaspoon      Vanilla Extract
   32      Oz. Bottle    Seltzer Water -- chilled
                         -----For Garnish-----
    2      Tablespoons   Macadamia Nuts -- chopped
    4                    Pineapple Wedges
 Make the coconut ice cream:
  1. In a 4 1/2-quart bowl of a heavy-duty electric mixer set at
  medium-high speed, using the wire whisk attachment, beat the egg
  yolks and salt for 5 to 7 minutes, or until they are pale yellow
  and form a thick ribbon when the whisk is lifted.
  2. In a heavy, medium saucepan over medium heat, bring the cream
  to a gentle boil. Remove the pan from the heat and gradually stir
  1 cup of the hot cream into the beaten egg yolks until well blended.
  Gradually stir this mixture back into the saucepan. Cook the
  custard over medium-low heat, stirring constantly with a wooden
  spoon, for 2 to 4 minutes, or until the custard has thickened
  slightly. It is done when you can run your finger down the back of
  the custard-coated spoon and a path remains in the custard for
  several seconds. Do not allow the custard to come to a boil.
  3. Remove the pan from the heat and immediately strain through
  a sieve into a stainless steel bowl. Place the bowl over a larger
  bowl of ice water and stir the custard for 5 to 10 minutes, or
  until cool. Whisk in the cream of coconut and rum or vanilla.
  Remove the bowl of custard from the bowl of ice water. Cover
  the surface of the custard with plastic wrap and refrigerate for
  at least 6 hours, or overnight, until very cold.
  4. Scrape the chilled custard into the container of an ice cream
  maker and freeze according to the manufacturer’s instructions.
  Transfer the ice cream to a medium bowl. Cover the surface of
  the ice cream with plastic wrap and cover the bowl tightly with
  aluminum foil. Freeze the ice cream overnight.
 Make the pineapple-ginger syrup:
  1. In the bowl of a food processor fitted with the metal chopping
  blade, combine the pineapple and ginger pieces. Process for 45
  seconds, or until the mixture is pureed. Transfer the puree to a
  medium, non-corrosive saucepan. Add the sugar to the puree and
  cook over medium heat, stirring constantly with a wooden spoon
  until the mixture comes to a boil. Lower the heat and simmer the
  puree for 10 minutes. Remove the pan from the heat, and cool the
  puree completely. Strain the puree through a fine-meshed sieve
  into a medium bowl. Cover the bowl with plastic wrap and
  refrigerate for at least 2 hours, until chilled.
 Assemble the ice cream sodas:
  1. In a chilled 4 1/2-quart bowl of a heavy duty electric mixer,
  using the wire whip attachment, beat the cream, sugar, and
  vanilla at medium-high speed until stiff peaks start to form. Fill
  a pastry bag fitted with a star tip (such as Ateco #6) with the
  cream. Refrigerate the cream until ready to use.
  2. Pour 1/2 cup of the pineapple syrup into a tall, 16-ounce glass.
  Add seltzer water almost to the top of the glass. Place a scoop
  of the coconut ice cream on the side of the glass. Pipe a large
  rosette of whipped cream next to the scoop. Top with 1/2
  tablespoon of the macadamia nuts and garnish with a pineapple
  wedge. Repeat this procedure to make 3 more ice cream sodas.
  Serve immediately.
 4 servings.
 PREPARATION: 45 minutes plus chilling and freezing times.
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