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1
Heat the heavy cream, coconut milk, whole milk and rum in a heavy-bottomed saucepan over medium heat.
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2
Place the eggs and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved.
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3
Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well.
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4
Add the egg mixture to the saucepan with the cream mixture and cook, stirring constantly with a whisk, or wooden spoon.
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5
Be sure to stir the corners of the pot and lower the heat slightly.
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6
Stir the custard for 4 to 5 minutes or until it has thickened enough to coat the back of a spoon.
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7
Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl.
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8
Place the bowl in another bowl half-filled with ice and ice and water to cool the custard.
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9
To cool the custard faster, stir it occasionally with a spoon.
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10
Pour the chilled custard into an ice cream machine.
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11
Churn according to the manufacturer's instructions until the custard is frozen.
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12
Pack the ice cream into an airtight container and freeze until ready to serve.
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13
For the Flambeed Raisins and Pineapples:
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14
Place 2 scoops of coconut ice cream in 4 frosted martini glasses.
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15
Set aside until the pineapples are cooked.
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16
Place a 10-inch saute pan over medium-high heat.
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17
Once hot, add the butter to the pan.
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18
Place the pineapples and the raisins in the pan and cook, stirring often for 3 minutes.
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19
Sprinkle the sugar over the pineapples and raisins and continue to cook until the sugar has completely dissolved and the mixture starts to bubble, about 1 minute.
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20
Pull the pan off the stove and pour the rum in the pan.
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21
Immediately return the pan to the stove and tip the edge of the pan so that the flame will ignite the alcohol.
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22
Pour 1/2 a cup of the pineapples and raisins over each of the 4 martini glasses and divide the glaze among the four glasses as well.
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23
Sprinkle 1 tablespoon of the toasted coconut over each glass, and garnish with an orange wedge, maraschino cherry and umbrellas.
