This ice cream combines all of the traditional flavors of a piña colada with caramel and toasted pecans for added flavor and crunch.
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
How to Make It
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.
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.