| 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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