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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a delightful tropical ice cream recipe that I found in a yard sale cook book. When you are in the mood for something new try this. This makes a gallon, so freeze it in your ice cream freezer in batches, or cut the recipe in half. Ingredients:
1 1/2 cups honey |
4 eggs, slightly beaten |
3 cups heavy cream |
2 teaspoons vanilla |
1/2 teaspoon lemon zest |
1/2 teaspoon salt |
3 cups milk |
3/4 cup flaked coconut |
10 1/2 ounces crushed pineapple |
Directions:
1. Add honey to eggs, mix well.
2. Add cream, milk, lemon zest,vanilla and salt.
3. Cook over Medium-low heat till reaching a scalding point, chill.
4. Pour into ice cream freezer. Following directions on your freezer.
5. When partialy frozen, add remaining ingredients.
6. When fiished serve or pack into freezer containers.
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