准备

• Purée the pineapple with 1/2 cup water and the lemon juice in a blender until completely smooth. Strain through a fine-mesh sieve set over a large bowl. Rinse the blender and sieve. Refrigerate the purée until cold, about 30 minutes.
• 将糖和1杯水放入中等容器中。紧紧盖住并摇动直到糖溶解。加入玉米糖浆；搅拌以结合。在冰箱中冷却至冷，大约30分钟。
• Put the pineapple purée, 1 cup of the simple syrup, the rum, shredded coconut, and guar gum (if using) in a blender. Blend until smooth. Strain the mixture through the fine-mesh sieve into a tall (6 to 8 cup) container. Stir in the coconut milk.
• 要检查冰糕底座的密度，请用开槽的勺子将鸡蛋轻轻地放入容器中（不要将其放入或可能破裂）。如果鸡蛋下沉，请将其取出并搅拌2汤匙。简单的糖浆。目的是用糖浆调节糖密度，直到鸡蛋在冰糕底部的表面下方漂浮，而壳的外壳区域大约是四分之一的大小。继续用鸡蛋进行测试，添加更多糖浆2汤匙。一次，直到卵漂浮，如下所示。当这样做时，取下鸡蛋。将冰糕底座冷藏至非常冷，至少30分钟，最多6小时。
• Freeze the sorbet base in an ice cream maker according to the manufacturer’s instructions. While the sorbet is churning, put two pint-size containers in the freezer. Transfer the sorbet to the pint containers and freeze until hardened, at least 4 hours before serving. If the sorbet hardens too much to scoop, let it sit in the refrigerator for 20 minutes before serving.

Make Ahead Tips

You can refrigerate the unsweetened pineapple purée for up to 1 day before making the sorbet base.

You can store the simple syrup, covered, for up to 2 weeks in the refrigerator.

成品冰糕将在冰箱中持续2周；之后，质地可能会变得冰冷，但是您可以融化并重新冻结冰淇淋制造商中的基座。