Khi Leonard made this at The Good Spirits Co. in Glasgow for their eighties themed cocktail club.
1.6 litres coconut milk
1kg tinned pineapples in juice
Juice of 10 fresh limes
For the custard, gently cook over a Bain Marie. Beat eggs with sugar until light and frothy, slowly pour in the warm coconut milk while gently stirring at all times. Once the custard starts to thicken add the Smith & Cross. Continue to stir the custard over the Bain Marie. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to ten minutes. Allow to cool completely in the fridge.
Blend the pineapple with its juice and the lime juice until smooth and add to the cooled custard. This is the time to check the flavours. You can still adjust the sweetness or acidity using sugar syrup or lime juice.
If you have an ice cream maker then this is the time to break it out, pour the custard into the ice cream maker and leave until thick and creamy.
If you are without the benefits of an ice cream maker place your tub of mix in the freezer. Every 30 minutes remove and stir, breaking up any chunks and ice crystals that form. Do this until the ice cream is thick and creamy. This can take 3-6 hours.
Serve in a martini glass with a parasol, a cherry and a slice of fresh pineapple.