Piña Colada Ice Cream

Name: Piña Colada Ice Cream
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 16
Cuisine: Global
Ingredients: 118 milliliters fat-free caramel topping; 1 teaspoons coconut extract; 2 larges egg yolks; 340 grams evaporated fat-free milk; 473 milliliters fat-free half-and-half; 383 grams light coconut milk; 118 milliliters chopped pecans, toasted; 227 grams crushed pineapple in juice, undrained; 1 teaspoon rum extract; 118 milliliters sugar; 118 milliliters flaked sweetened coconut, toasted; 8 teaspoons flaked sweetened coconut, toasted

Piña Coladan Ice Cream might be just the dessert you are searching for. This recipe makes 16 servings with 169 calories, 3g of protein, and 8g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. Summer will be even more special with this recipe. If you have coconut, coconut extract, coconut, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 18 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Combine first 3 ingredients in a large saucepan. Bring to a boil over medium-high heat, stirring frequently.

Equipment you will use

Sauce Pan

Combine sugar and egg yolks in a small bowl. Gradually add about one-fourth hot milk mixture to eggs, stirring constantly with a whisk.

Ingredients you will need

Egg Yolk

Sugar

Egg

Milk

Equipment you will use

Whisk

Bowl

Add to remaining hot milk mixture, stirring constantly.

Ingredients you will need

Milk

Remove from heat; stir in 1/2 cup coconut and next 5 ingredients. Cool completely, stirring occasionally. Cover and chill at least 1 hour.

Ingredients you will need

Coconut

Pour mixture into the freezer can of a 4-quart ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze at least 2 hours or until firm.

Ingredients you will need

Ice Cream