Coconut Pineapple Ice Cream Recipe

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Coconut Pineapple Ice Cream

Lynnda Cloutier


From the Dinah Shore cookbook

pinch tips: Perfect Pasta Every Time




4 cups milk
4 eggs, separated
1 1/2 cups sugar
2 tsp. vanilla
1 tsp. lemon juice
1/2 tsp. salt
2 cups whipping cream
1 cup freesh coconut, grated, or 1 cup canned flaked coconut
1 cup crushed pineapple, drained

Directions Step-By-Step

Mix milk, egg yolks, and sugar over medium heat in double boiler til mixture forms soft custard. Add vanilla, lemon juice and salt. Beat egg whites and fold into custard. Whip cream and fold into custard. Add coconut and pineapple. Pour mixture into freezer container of ice cream maker. Freeze, following manufacturer's instructions. Makes 2 quarts.

About this Recipe

Course/Dish: Ice Cream & Ices