Piña colada ice cream

1 Servings

Ingredients

Quantity Ingredient
6 larges Eggs
1½ cup Sugar
5 cups Milk
1 can (10-ounce) frozen piña colada tropical fruit mixer; thawed and undiluted
2 cups Half-and-half
1 cup Whipping cream
½ cup Light rum
Toasted coconut
Whole strawberries

Directions

GARNISHES

whisk together first 3 ingredients in a large heavy saucepan. cook over medium heat -- whisking constantly, 14 minutes or until a candy thermometer reaches 160°. remove from heat; cool.

Stir in fruit mixer and next 3 ingredients. Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt; let stand 1 hour. (Ice cream will be soft.) Garnish, if desired.

Makes about 1 gallon.

Notes: To make this soft-serve ice cream firmer, spoon into a 13- x 9-inch pan. Freeze and scoop into balls. Serve immediately, or place on a wax paper-lined tray; return to freezer.

Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@...> on Jan 23, 1998

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