Coconut Pineapple Ice Cream
Coconut Pineapple Ice Cream
Servings 8
Cost 5
Ingredients
- ¾ cup shredded unsweetened coconut**
- 3 cups whole milk
- 1 cup granulated sugar or ¾ cups if using sweetened coconut
- 3 large egg yolks
- ¾ to 1 cup canned crushed pineapple, very well drained and pressed dry
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 1/ teaspoon almond extract
Instructions
- 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.
Notes
Note: The ice cream really is a little on the sweet side when made with sweetened flaked coconut, so do try to find unsweetened. If you need to use flaked, sweetened, make sure to cut the sugar by ¼ cup.
