The first “Official” Day of Summer is just days away. The temps here in Sunny AZ have been in the triple digits for what already seems like an eternity. So naturally cravings for things that are cold are in FULL force! This weekend for Father’s Day, I spent some time in the kitchen creating a yummy homemade ice cream to share with my family. One of the things that I love the most about my Dad is that he knows his way around the kitchen! He is just as great a cook as my mom, and it wasn’t strange to find him whipping up something in the kitchen when he was craving something sweet! One of my favorite things that he would make was homemade ice cream. We would drive to the local high school that my Dad worked at, and get pebble ice from the ice machine to run the Ice Cream maker. Then at home he would mix the ingredients in the stainless steel canister before placing the lid and letting it churn in the kitchen sink. His Ice Cream always turned out. I can’t say that I recall him ever using a recipe, but I can just seen him now, taking the lid off of a can of sweetened condensed milk and licking it before whisking it in. Sometimes he would add strawberries, or fresh peaches from off of our peach tree. Whatever the flavor, it was always delicous.
So you can imagine my excitement, when this ice cream I made turned out!
The Ice Cream Base alone is pretty delicious. But I wanted to kick it up a notch and give it a more Tropical Flavor. So with the addition of a Can of Crushed Pineapple, some Sweetened Coconut Flakes and a box of Coconut Pudding this Ice Cream went from Good to Phenomenal!
Here is my Recipe:
- 3 cups Half-and-half
- 2 cups Sugar
- 1 whole Vanilla Bean (or 1 Teaspoon Vanilla Extract)
- 9 whole Large Egg Yolks
- 3 cups Heavy Cream
- (1) 20 oz Can of Crushed Pineapple
- 1/4 Cup Sweetened Coconut Flakes
- (1) 3.4 oz box of Instant Coconut Cream Pudding Mix (such as Jello Brand)
- Stir together the half-and-half and 2 cups sugar in a medium saucepan over medium-low heat. Split the vanilla bean, scrape out the vanilla beans (caviar), and add it to the mixture (or add the vanilla extract.) Heat the mixture until it's hot but not simmering or boiling.
- In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.
- Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. (The purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan.) Repeat with a second ladle of hot half-and-half mixture, making sure to whisk the whole time.
- Pour the tempered yolks into the saucepan with the rest of the half and half mixture and stir gently with a wooden spoon for 2 to 4 minutes, cooking it slowly until it's thick enough to coat the spoon.
- Pour the thick liquid through a fine mesh strainer and into a clean bowl. Add the heavy cream to the bowl and stir gently to combine. Refrigerate this mixture for 2 hours, or until chilled.
- Once chilled whisk in Coconut Cream mix until combined, and gently stir in Crushed pineapple and coconut flakes.
- Now pour this mixture into your ice cream maker and freeze it according to its directions. (You may have to do it in two batches depending on its size.) After it freezes, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until frozen firm.
Before I could get this into the Ice Cream maker, I was literally drinking by the spoonful! And once it was out of the Ice Cream maker well, it was heaven in a bowl.