If you love coconut or cook for someone who does, this coconut pineapple ice cream is the perfect late summer dessert. Based on a recipe from James Villas, it calls for shredded or flaked coconut, crushed pineapple, a combination of milk and cream plus almond extract.
I just so happened to have all those ingredients on hand Friday and was able to whip up a batch pretty quickly. The original version was double this and way too much for our family, so I halved it and still had more than enough.
- 3/4 cups shredded unsweetened coconut**
- 3 cups whole milk
- 1 cup granulated sugar or 3/4 cups if using sweetened coconut
- 3 large egg yolks
- 3/4 to 1 cups canned crushed pineapple, drained
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/ teaspoon almond extract
- Combine the coconut and milk in a bowl and chill for an hour.
- In a large mixing bowl, beat the egg yolks and sugar together until frothy. Transfer to a 3 quart saucepan and stir in the coconut infused milk.
- Turn heat to low or medium low and cook, stirring constantly with a wooden spoon or silicone scraper, until mixture reaches about 160 degrees on a candy thermometer and thickens just slightly – it won’t thicken that much.
- Remove from heat and pour into a large glass bowl or a 9x13 inch glass casserole dish (for quicker cooling). Stir in the cream and the extracts. Cover loosely with plastic wrap and chill for about 6 hours (or overnight).
- When ready to make the ice cream, stir in the pineapple, then pour into the ice cream container and process as per the manufacturer’s directions.