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Prep Time: 6 Minutes Cook Time: 12 Minutes |
Ready In: 18 Minutes Servings: 16 |
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This ice cream combines all of the traditional flavors of a piña colada with caramel and toasted pecans for added flavor and crunch. Ingredients:
2 cups fat-free half-and-half |
1 (13.5-ounce) can light coconut milk |
1 (12-ounce) can evaporated fat-free milk |
1/2 cup sugar |
2 large egg yolks |
1/2 cup flaked sweetened coconut, toasted |
1/2 cup chopped pecans, toasted |
1/2 cup fat-free caramel topping |
1 teaspoon rum extract |
1/2 teaspoon coconut extract |
1 (8-ounce) can crushed pineapple in juice, undrained |
8 teaspoons flaked sweetened coconut, toasted |
Directions:
1. Combine first 3 ingredients in a large saucepan. Bring to a boil over medium-high heat, stirring frequently. Combine sugar and egg yolks in a small bowl. Gradually add about one-fourth hot milk mixture to eggs, stirring constantly with a whisk. Add to remaining hot milk mixture, stirring constantly. Remove from heat; stir in 1/2 cup coconut and next 5 ingredients. Cool completely, stirring occasionally. Cover and chill at least 1 hour.
2. Pour mixture into the freezer can of a 4-quart ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze at least 2 hours or until firm. Sprinkle each serving with toasted coconut.
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