Method

• 1.
  To make the pina colada ice cream, whiz sour cream, 2 cups (300g) icing sugar, crushed pineapple, coconut cream and Malibu in a food processor until a smooth puree.
• 2.
  Transfer to an ice cream machine and churn according to manufacturer’s instructions. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges.
• 3.
  Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times). Transfer to a 1.75L terrine lined with plastic wrap and freeze overnight or until firm.
• 4.
  For the pineapple salsa, place lemongrass, ginger, caster sugar, kaffir lime leaves and 1 cup (250ml) water in a saucepan over low heat. Cook, stirring, for 2-3 minutes until sugar dissolves. Add pineapple and cook for 5 minutes or until tender. Remove pineapple with a slotted spoon and set aside. Return pan to heat and cook syrup for a further 5-6 minutes until reduced by half. Discard lemongrass and kaffir lime leaves. Pour over the pineapple and chill until ready to serve.

• 5.
  To make the crumb, place coconut, cinnamon and remaining 1/2 cup (75g) icing sugar in a small food processor and pulse to combine.
• 6.
  Remove ice cream from freezer 5 minutes before serving. Uncover and invert onto a plate, gently pulling on the plastic wrap to remove the ice cream from the pan. Slice into thick slices, then roll the thin edges of each slice in coconut crumb.