Thick and creamy with a cooked custard base, this pineapple-coconut ice cream is the perfect sweet treat to serve to family and friends this summer.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
183 Calories
Recipe Instructions
Step 1
Whisk egg yolks and sugar in a medium bowl until thick and light yellow. Set aside.
Step 2
Heat half-and-half in a small saucepan until small bubbles start appearing around the edges. Remove from heat. Slowly drizzle into the eggs and sugar, whisking until incorporated. Return to the saucepan.
Step 3
Heat custard over medium-low heat, stirring constantly, until it coats the back of a spoon or reaches 165 degrees F (74 degrees C). Do not boil.
Step 4
Remove from heat and refrigerate for at least 4 hours, or until temperature reaches 65 degrees F (18 degrees C).
Step 5
Gently whisk in heavy whipping cream, 2 tablespoons reserved canned pineapple juice, and cream of coconut. Transfer to an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add crushed pineapple and flaked coconut near the end of the churning or it will all settle to the bottom. Transfer to an airtight container and freeze until firm, about 4 hours.
Ingredients
1 cup heavy whipping cream
1 cup half-and-half
4 large egg yolks
1 cup crushed pineapple in juice, drained and juice reserved
2 tablespoons cream of coconut (such as Coco Real®)
