Pina Colada Tropical Ice Cream

Pina Colada Tropical Ice Cream

Modified from here
Makes about 1 quart

pina colada tropical ice cream


2 cups heavy whipping cream
1 cup whole milk
2/3 cup sugar
6 egg yolks
1/2 cups banana, chopped in 1/4 inch cubes and frozen
1/2 cups fresh pineapple, chopped in 1/4 inch cubes and frozen
1/2 cup shredded coconut
2ozs rum


Add the cream, milk and sugar to a large pan and heat on a medium-low heat until the sugar is dissolved, stirring occasionally.
In a medium mixing bowl, whisk the egg yolks.
Take a cup or so of the cream mixture and slowly pour it into the egg yolks, stirring the egg yolks constantly. (We want to warm up the egg yolks so they don't turn into scrambled eggs when they get added to the pan).
Quickly pour the egg yolk mixture into the saucepan and continue to heat.
Stir the mixture constantly until it starts to thicken and is thick enough to coat the back of a spoon.
Sieve the mixture into a container, cool and chill overnight in the refrigerator.
The next day churn the ice cream mixture according to your ice cream maker's directions. Add the custard mix, coconut and frozen fruit to the mix right away. Just before the ice cream has finished churning, add in the rum.
This ice cream is delicious as soft serve, otherwise you can pour it into a container and freeze until firm.


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