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

Recipe by Oxmoor House January 2006

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Oxmoor House

Recipe Summary

prep:
6 mins
cook:
12 mins
additional:
4 hrs 30 mins
total:
4 hrs 48 mins
Yield:
16 servings (serving size: 1/2 cup ice cream and 1/2 teaspoon coconut)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

162 calories; fat 5.4g; saturated fat 2.4g; protein 2.8g; carbohydrates 24.5g; cholesterol 26mg; iron 0.4mg; sodium 98mg; calories from fat 31%; fiber 0.6g; calcium 87mg.
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