| Pina Colada Fantasy Ice Cream | ||
| 40 servings | ||
| Amount | Measure | Ingredients |
| 64 | oz. | Cream |
| 48 | oz. | Coconut Milk (Chaokoh -brand) |
| 32 | oz. | Milk |
| 24 | oz. | Unsweetened, Shredded Coconut |
| 52 | oz | Sugar |
| 16 | ea | Egg Yolks |
| 1/2 . | tsp | Salt . |
| 2 | ea | Pineapple (whole, cut into cubes, then pureed)) |
| 1 | cup | Rum (your favorite brand) |
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Preparation Heat the milk to scalding. Add the shredded coconut and stir .Let the coconut steep in the milk for about 20 minutes. Strain the coconut through cheesecloth, squeezing out as much milk as possible through the cheesecloth. Heat the cream, coconut milk, salt and half the sugar in a sauce pan to scalding. Make sure the sugar is dissolved in and not sitting at the bottom of the pan. Mix in the milk. Whisk the egg yolks with the other half of the sugar until thick (to the ribbon stage). Whisk a little of the hot cream I milk mixture into the yolks. Mix well, then add a little more to temper the yolks. Pour the yolk mixture back into the cream I milk mixture and stir over medium heat. Cook, while stirring constantly, until the mixture thickens slightly (to 175°). Take off the heat, and stir in the pineapple. Cool this mixture in an ice bath or in the refrigerator overnight. Churn the ice cream. About 1 minute before the ice cream is finished churning, pour in the rum and mix in well. Presentation Ideas: Serve the ice cream in a pina colada glass with a fresh pineapple kabob. |
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