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Eggs, Dairy May 1991 1 Servings

INGREDIENTS

Eight, 3- by 2- by
1/2-inch pieces of
pound cake about
1 1/2 c Chopped fresh pineapple
3/4 c Sugar
1 T Cornstarch
3 Egg yolks
1 Whol egg
1 1/2 c Milk
1 t Vanilla
1 1/2 c Well-chilled heavy cream
2/3 c Well-chilled heavy cream
2 T Sugar
2 T Sour cream
1 c Sweetened flaked coconut
toasted lightly and
cooled
1/4 c Sweetened flaked coconut

INSTRUCTIONS

In the bottom of an 8 1/2-inch springform pan arrange the cake,
cutting the pieces to fit in one layer, and freeze it while making  the
ice cream.  Make the ice cream:  In a heavy saucepan combine pineapple
and 1/4 cup of the sugar and  simmer the mixture, stirring until the
sugar is dissolved, for 5  minutes. Drain the pineapple mixture in a
fine sieve set over a bowl,  reserving the syrup for another use. In a
bowl whisk together the  remaining 1/2 cup sugar, the cornstarch, a
pinch of salt, the yolks,  and the whole egg and add the milk, scalded,
in a stream, whisking.  In a heavy saucepan bring the custard to a boil
over moderate heat,  whisking, boil it, whisking, for 2 minutes, and
strain it through a  fine sieve into a metal bowl set in a larger bowl
of ice and cold  water. Stir in the pineapple mixture and vanilla, let
the custard  cool, stirring, and stir in the cream. Freeze the custard
in an  ice-cream freezer according to the manufacturer's instructions
until  it is frozen but still soft.  Spoon the ice cream over the cake,
spreading it evenly, and freeze  the cake while making the topping.
Make the topping:  In a bowl beat the cream until it holds soft peaks
and beat in the  sugar and sour cream. Beat the mixture until it just
holds stiff  peaks and fold in the coconut gently but thoroughly.
Spoon the topping over the ice cream, spreading it evenly, and freeze
the cake, its surface covered with plastic wrap, overnight. Let the
cake stand at room temperature for 10 minutes, remove the side of the
pan, and transfer the cake to a serving plate. Sprinkle the coconut  on
top and serve the cake into wedges.  Gourmet May 1991  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3060
Calories From Fat: 1623
Total Fat: 185.3g
Cholesterol: 1244.1mg
Sodium: 724.5mg
Potassium: 1773.5mg
Carbohydrates: 326.6g
Fiber: 13.6g
Sugar: 288.6g
Protein: 38.8g


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