Pina Colada Icecream with Pineapple Salsa - Yum!

This is a recipe I got from Delicious magazine - with a few slight tweaks of mine!

Ingredients:
720g sour cream
375g pure icing sugar sifted
440can crushed pineapple, drained
125ml coconut cream
100ml Malibu liqueur
245g shredded coconut, toasted
Mint leaves, to garnish

Pineapple Salsa
1 lemongrass stalk (inner core only0 bruised
10cm piece ginger, peeled chopped
150g castor sugar
4 kaffir lime leaves
1/2 pineapple, peeled, cored, thinly sliced

Pina Colada Ice Cream
Whizz sour cream, 300g icing sugar, crushed pineapple, coconut cream and Malibu in food processor until smooth.  Transfer to an ice cream machine and churn. Place in a terrine lined with plastic wrap and freeze until firm.

For the salsa, pace lemongrass, ginger, sugar, kaffir lime leaves and 1 cup water in saucepan and cook, for 2-3 mins until sugar dissolves, add pineapple and cook for 5 minutes.  Remove pineapple and cook syrup for further 5-6 mins, discard lemongrass and kaffir lime leaves.  Pour syrup over pineapple until ready to serve.  To make the crumb, toast coconut in non-stick pan until golden, add remaining sugar and pulse lightly in food processor to make a crumb.

Remove ice cream from freezer 5 minutes before serving, uncover and invert onto plate, removing plastic wrap.  Slice and roll the edges in coconut crumb.  Serve with pineapple salsa.  Decorate with mint leaves.