Welcome to What’s On the Menu Wednesday.  Be sure to link up with Mister Linky below.



This is the first week of Nana Camp 2010.  That’s what my grandchildren call their “individual” weeks that they spend at our house each summer.  I just love them.   I’m glad that they do as well.  

Our Perfect Girl has had a good week.  She’s been fishing in the pond…besting big Bruddy…and loving to tell about it.  She’s been down all the waterslides appropriate for her age at Magic Springs…has ridden the four-wheeler, the pink plasma car and the pink bicycle around the neighborhood circle…has eaten freshly picked berries…gotten her nails done with Nana and made appropriately pink popsicles.  She is, after all, very pink.  Ya’ know.



She’s so easy, but please don’t tell her.  She will tell you, “Nana, can you go get in your own bed now?” when she’s ready for sleep after the “regulation” number of books.  She kisses all of her babies good night and places them just so.  She is such a good momma.  But,  she is tough as nails.  She has all the makings of being a true “steel magnolia.”  Yet, she calls me “Sweetie Pie.”  Is your heart melting?

Baby Girl loves her ice cream.  Usually, it’s PINK with gummi bears and sprinkles.  This one, from Lazy Days and Beach Blankets, is a favorite as well.



Toasted Coconut Ice Cream with Grilled Pineapple
1 pineapple, medium or small, with leafy top if possible
1/2 cup brown sugar
1 stick unsalted butter
1/3 cup dark rum
Ice Cream
1/3 cup dried unsweetened shredded coconut
1 1/2 cups heavy cream
1 1/4 cups coconut milk
1/2 cup sugar
5 egg yolks

To make the ice cream, put the coconut into a dry skillet and toast, stirring over medium heat for 2 – 3 minutes, until evenly browned.  Transfer to a saucepan, then add the cream, coconut milk and sugar.  Heat gently until it just reaches the boiling point.
Put the egg yolks into a bowl and beat with a wooden spoon or whisk until pale.  Stir in about 2 tablespoons of the hot coconut mixture, then return the mixture to the pan.  Heat gently, stirring constantly until the mixture thickens enough to coat the back of the wooden spoon.  Remove the pan from the heat and let cool completely.
When cold, strain the mixture and freeze in an ice cream maker according to the manufacturer’s directions.  Transfer to the freezer until required.  Alternatively, pour the cold mixture into a plastic container and freeze for 5 hours, beating at hourly intervals with a balloon whisk.
To prepare the pineapple, cut it lengthwise into wedges (including the leafy top) and remove the core sections.
Put the sugar, butter and rum into a small saucepan and heat until the sugar dissolves.  Brush a little of the mixture over the pineapple wedges, then cook them on the preheated grill or on a ridged stovetop grill pan for 2 minutes on each side until charred and tender.  Remove form the heat and, holding the flesh with a fork, cut between the skin and flesh with a sharp knife.  Cut the flesh into segments to make it easier to eat, then reassemble the wedges.  Serve with the ice cream and remaining rum sauce, about 2 tablespoons each.

Linked to:  Tasty Tuesdays, Tuesdays At the Table, Tempt My Tummy Tuesday, Foodie Friday