Pina Colada Ice Cream

Have you tried the Dang Toasted Coconut Chips?

Pina Colada Ice Cream

3 Cups of Organic Non-BPA Full Fat Coconut Milk

2/3 Cups of Organic Coconut Sugar

1Vanilla Bean, Split down the length and scraped

8 Organic Egg Yolks

2 Cups of Fresh Organic Pineapple, peeled and cored

1/4 Cup of Small Pineapple Chunks

Juice of 2 Key Limes (Or about 2 Tablespoons of Lime Juice)

5 Tablespoons of Dark Rum (Or Rum Extract but you would only need probably 1/2 teaspoon)

Dang Toasted Coconut Chips (Or, toasted coconut flakes)

In a blender, add the 2 Cups of fresh pineapple, the key lime juice, and the rum. Blend until smooth, set aside.

In a medium saucepan add the coconut milk, sugar, vanilla bean and scrapings, and the egg yolks. Heat on medium stirring constantly until it comes to a tiny bit of a simmer and the liquid coats the back of a spoon. About 20 minutes or so. You should be able to run your finger down the back of the spoon and it will leave a line. Fish out the vanilla beans with a slotted spoon or large fork and discard. Add the pineapple puree and stir. Stir in the 1/4 Cup of pineapple chunks.

Pour the liquid into a heat proof container and allow to cool on the counter for 30 minutes. Then, cover with plastic wrap and refrigerate until completely chilled, 4-8 hours. It can also be left over night.

Pour the chilled liquid into your ice cream maker and follow the manufacturers directions. Serve as soft serve or scoop into a freezer proof container and allow to set in the freezer at least 3 hours before serving. When ready to serve, allow it to sit out on the counter with the lid off for 15-20 minutes before serving with an ice cream scoop. This helps it to defrost, allowing for a creamy consistency, avoiding the ice crystal texture that coconut milk ice cream sometimes has.