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Pretend you are lounging on a sandy beach today with my tropical Piña Colada Ice cream. Indulge in this sweet treat with family and friends. Everyone will definitely want a second scoop! Keep reading here for the recipe!

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Piña Colada Ice Cream

Makes 1 Generous Qt

David’s Note: Cool down on a hot summer day with a scoop of tropical ice cream!

Tip: Turn a scoop into a sundae by adding caramel sauce & toasted coconut overtop.

Ingredients:

8 egg yolks

3/4 cup sugar

1-3/4 cups coconut milk

1-1/4 cups milk

1 cup crushed pineapple

1 tsp rum extract

Preparation:

1.) In a small mixing bowl, whisk together the egg yolks and sugar. Set aside. 

2.) In a medium saucepan, combine the coconut milk, milk, pineapple, and rum extract. Over medium heat, bring the mixture to just about a simmer. Remove from the heat.

3.) Using a whisk, mix about 1/3 of the heated milk mixture into the egg mixture. Introduce the new egg mixture into the milk mixture in a slow stream, whisking the liquid in the saucepan constantly. 

4.) Immediately return the saucepan to the heat and gently whisk for about 2–3 minutes, or until the mixture thickens enough to coat the back of a spoon. Do not allow the mixture to boil. 

5.) Chill the mixture until cold.

6.) Pour the mixture into the canister of an ice cream maker and freeze according to the manufacturer's instructions.

Enjoy, Foodies!

 David

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