As child, summertime’s arrival marked the end of the school year and the beginning of freedom and fun. We would head to the beach and, of course, listen for the lyrical jingle of the ice cream truck’s bell. Deciding which treat to have was the most stressful decision of the day and even the most sullen child was brought to good humor by the arrival of the ice cream man. A welcome respite from our over-scheduled adult lives, the pleasure of a frozen treat transports us to simpler times. Utilizing the freshest ingredients of summer bursting with flavor and color, creative chefs are putting fun twists on classic frozen desserts. These recipes will delight even the most jaded of palates and set your minds churning with inspiration for your own frozen creations.
Pina Colada Frozen Yogurt Sandwiches
Serves 12
Ingredients
1 small pineapple; top and bottom removed, peeled and eyes removed
2 lbs pineapple; peeled and chopped
1 cup cream of coconut
¼ cup sugar
2 tablespoons white rum
2 cups Greek-style yogurt (2%)
1 cup sweetened coconut flakes
Directions
To make the dried pineapple slices
Preheat oven to 225 degrees.
Slice pineapple very thinly. The recipe calls for 24, but consider making extra in case some break during assembly.
Line baking sheet with foil, and place a cookie cooling rack on top. Gently pat pineapple slices dry with paper towels. Place pineapple slices in single layer on cookie rack, leaving space between them. Bake for one hour. Flip and bake for another hour. Repeat until slices are crisp and completely dry, approximately three to four hours. Keep an eye on these as they cook so they do not burn.
Turn off oven, and let it cool completely. When cool, transfer slices to an airtight container for up to three days.
To make the frozen yogurt
Place the chopped pineapple and coconut cream in a blender, and puree until smooth. Transfer to medium saucepan. Add sugar and rum, and cook over low heat, stirring until sugar is completely dissolved. Remove from heat, and cool completely.
In a medium bowl, whisk together fruit puree, yogurt and coconut flakes until evenly combined. Transfer to ice cream maker and churn per manufacturer’s instructions. It may need to be made in two batches. Transfer to metal tin and freeze.
Assembly
Soften frozen yogurt slightly. Place about cup of frozen yogurt onto dried pineapple slice. Top with another pineapple slice and gently press to compress frozen yogurt and fill out the width of the pineapple slices.
Repeat with remaining pineapple slices and frozen yogurt. Sandwiches can be served immediately or individually wrapped in plastic wrap and kept in freezer for up to one week.
By Catherine De Orio: Founder of food and entertaining sites Culinarycurator.com and Glamourgrub.com
Photographs by Francesco Tonelli
Food styling by Victoria Granof with Stockland Martel
For more frozen dessert recipes check out the Z-LIFE Vol 3 – 2012 issue.
