INGREDIENTS

INSTRUCTIONS

FOR THE ICE CREAM
FOR THE TOPPING
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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