Piña Colada Ice Cream Recipe

Average Rating: ★★★★★  | Read Reviews

A delicious tropical favorite!

Servings: 8

Active time: 25 minutes
Total time: Varies based on ice cream maker

Ingredients

• 3 c heavy cream
• 1/2 vanilla bean
• 1 c cream of coconut
• 2 c crushed pineapple, drained
• 2 Safest Choice™ pasteurized egg yolk(s)
• 1 c sugar
• 1/4 tsp vanilla extract
• pinch of salt

Preparation

1. Pour heavy cream in medium saucepan. Split vanilla bean and scrape seeds into cream. Add the bean pod to the saucepan. Bring to boil over medium heat; immediately remove from heat.
2. In blender, combine cream of coconut and crushed pineapple. Purée until smooth; set aside.
3. In bowl, combine egg yolks, sugar, vanilla and salt. Beat on medium-high speed for 3 minutes or until mixture is pale yellow. 
4. Remove vanilla bean from cream and discard. Slowly pour cream into egg mixture in steady stream, while beating on low speed, until completely combined. 
5. Add pineapple mixture and beat 2 to 3 minutes until well mixed. Cover and refrigerate 1 hour or until completely chilled.
6. Pour mixture into container of ice cream maker. Freeze according to manufacturer's directions. Transfer to freezer-safe container. Cover and place in freezer until set, at least 5 hours.

Nutrition

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Why use Safest Choice™ Eggs in this recipe?

The richness of raw egg yolks in this ice cream recipe goes so well with Safest Choice™ naturally pasteurized eggs. No Salmonella worries!

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