Piña Colada Ice Cream
Ingredients
- 6 lg eggs
- 1½ cups granulated sugar|sugar
- 5 cups milk
- 1 can (10-ounce) frozen piña colada tropical fruit mixer; thawed and undiluted
- 2 cups half-and-half
- 1 cup light whipping cream|whipping cream
- ½ cup white rum|light rum
- toasted coconut
- whole strawberries
- Whisk together first 3 ingredients in a large heavy saucepan.
- Cook over medium heat, whisking constantly, 14 minutes or until a candy thermometer reaches 160 °F.
- Remove from heat; cool.
- Stir in fruit mixer and next 3 ingredients.
- Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer.
- Freeze according to manufacturer's instructions.
- Pack freezer with additional ice and rock salt; let stand 1 hour.
- Garnish with toasted coconut and strawberries as desired.
This article uses material from the "Piña Colada Ice Cream" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
