Pineapple-Coconut Ice Cream

This is a recipe I came up with while I was pregnant. I couldn't find a cooked custard-based ice cream with pineapple and coconut as the main ingredients as I couldn't eat uncooked eggs. This thick and creamy ice cream is a family favorite. I can't seem to make it fast enough!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 183 Calories

Ingredients

• ½ cup white sugar
• 1 cup heavy whipping cream
• 1 cup half-and-half
• ½ cup sweetened flaked coconut
• 4 large egg yolks
• 1 cup crushed pineapple in juice, drained and juice reserved
• 2 tablespoons cream of coconut (such as Coco Real®)

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.