| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Fruits | Ice, Creams | 1 | Servings | |
INGREDIENTS
| 6 | lg | Eggs |
| 1 1/2 | c | Sugar |
| 5 | c | Milk |
| 1 | cn | (10-ounce) frozen piña colada tropical fruit mixer; thawed and undiluted |
| 2 | c | Half-and-half |
| 1 | c | Whipping cream |
| 1/2 | c | Light rum |
| Toasted coconut | ||
| Whole strawberries |
INSTRUCTIONS
GARNISHES 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°. 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. (Ice cream will be soft.) Garnish, if desired. Makes about 1 gallon. Notes: To make this soft-serve ice cream firmer, spoon into a 13- x 9-inch pan. Freeze and scoop into balls. Serve immediately, or place on a wax paper-lined tray; return to freezer. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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