Directions

1. 1

   To make the pineapple curd: In a saucepan, combine the pineapple juice, crushed pineapple, ¾ cup sugar, and egg yolks. Whisk gently and continuously over low heat until the sugar dissolves, about 2-3 minutes, being careful not to scramble the yolks. In a small bowl, mix the arrowroot starch with 2 tablespoons of water until you have a smooth slurry. Add the slurry to the saucepan and continue stirring constantly over medium-low heat until the mixture thickens and coats the back of a spoon, about 10 minutes, reaching 160F to ensure food safety.

2. 2

   Remove the curd from heat and add the butter one tablespoon at a time, stirring well between each addition until fully incorporated. Strain the curd through a fine-mesh sieve into a bowl, pressing gently with a spatula to extract all the smooth curd and remove any lumps. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Chill completely. The curd can be prepared up to a week in advance and stored in an airtight container in the refrigerator, or frozen for longer storage.

3. 3

   To make the coconut ice cream base: In a large saucepan, combine 1½ cups sugar, the whole milk, 1 cup of the coconut milk, and the shredded coconut. Heat over medium, stirring occasionally, until the mixture is steaming and the sugar is fully dissolved. Remove from the heat.

4. 4

   Let the coconut-infused milk mixture steep at room temperature for one hour to develop flavor. This allows the shredded coconut to fully release its essence into the milk.

5. 5

   Place the remaining 1½ cups of coconut milk in a large heatproof bowl and refrigerate. Place the remaining 10 egg yolks in a medium bowl and position it near the stove with a whisk nearby. After one hour of steeping, strain the cooled coconut milk through a fine-mesh sieve, discarding the shredded coconut solids, and return the liquid to the saucepan.

6. 6

   Heat the strained coconut milk mixture over medium heat until it is steaming and hot, about 165-170F.

7. 7

   Slowly temper the egg yolks by whisking them continuously while adding the hot coconut milk mixture ½ cup at a time. After adding each ½ cup, whisk well. Continue until the yolks are warm, then pour the yolk mixture into the saucepan with the remaining hot milk, scraping the bowl with a spatula to transfer all the yolks. Over medium-low heat, stir the entire mixture constantly with a spatula until it thickens and coats the back of a spoon, about 10 minutes, reaching 160F to ensure food safety.

8. 8

   Strain the hot custard through a fine-mesh sieve into the bowl of chilled coconut milk to stop the cooking and catch any bits of overcooked egg. Stir well to combine. Add the coconut extract, vanilla bean paste, and salt, stirring until incorporated. If using, add the optional coconut rum and stir again.

9. 9

   Chill the coconut ice cream base completely, at least 6 hours or overnight, in the refrigerator.

10. 10

    Churn the cold custard mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

11. 11

    Layer the ice cream with the pineapple curd in a freezer-safe container. Alternate ¼ of the ice cream with about ½ cup of curd, swirling gently with a knife or spoon to create a marbled effect. Continue until all the ice cream is used and finish with a swirled layer of curd on top. Freeze for at least 4-6 hours before serving. Note: There will be leftover curd.