This is a recipe I came up with while I was pregnant. I couldn't find a cooked custard-based ice cream with pineapple and coconut as the main ingredients as I couldn't eat uncooked eggs. This thick and creamy ice cream is a family favorite. I can't seem to make it fast enough!


Recipe Summary

15 mins
10 mins
8 hrs 20 mins
8 hrs 45 mins
1 1/2 quarts


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk egg yolks and sugar in a medium bowl until thick and light yellow. Set aside.

  • Heat half-and-half in a small saucepan until small bubbles start appearing around the edges. Remove from heat. Slowly drizzle into the eggs and sugar, whisking until incorporated. Return to the saucepan.

  • Heat custard over medium-low heat, stirring constantly, until it coats the back of a spoon or reaches 165 degrees F (74 degrees C). Do not boil.

  • Remove from heat and refrigerate for at least 4 hours, or until temperature reaches 65 degrees F (18 degrees C).

  • Gently whisk in heavy whipping cream, 2 tablespoons reserved canned pineapple juice, and cream of coconut. Transfer to an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add crushed pineapple and flaked coconut near the end of the churning or it will all settle to the bottom. Transfer to an airtight container and freeze until firm, about 4 hours.

Cook's Note:

If the mixture curdles in step 3, carefully blend in a food processor until smooth.

Nutrition Facts

183 calories; protein 2.1g; carbohydrates 16.5g; fat 12.5g; cholesterol 102.9mg; sodium 29.1mg. Full Nutrition