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Coconut Pineapple Ice Cream

  • Serves 4.


  • 1/2 cup heavy cream
  • 1-1/2 cups unsweetened coconut milk
  • 1 cup whole milk
  • 1/2 cup sugar
  • 6 large egg yolks
  • 1/2 cup crushed pineapple (do not drain)
  • 1/2 cup grated toasted coconut


In a large saucepan, combine cream, coconut milk, whole milk, and sugar. Bring to a simmer over medium heat, stirring constantly to dissolve sugar. Remove from heat. Beat egg yolks until pale yellow and frothy. Add 1/2 cup of hot mixture to eggs and whisk to combine. Add egg mixture to saucepan with remaining hot cream and whisk vigorously. Return to heat and simmer, stirring constantly, until mixture coats the back of a spoon. Strain through a fine mesh strainer and refrigerate until well-chilled. Pour into an ice cream maker and add coconut and pineapple. Process according to manufacturer’s directions. Transfer to a plastic container after ice cream is processed.

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