Homemade Pineapple Coconut Ice Cream

Ice cream can be for any seasons, occasions, for gathering or family dinner. We always have some room for Ice cream.
This Coconut Pineapple Ice Cream will make you never want to get another store-bought ice cream again. It's super smooth and easy to make.

Coconut cream and pineapple are not the only sustainable ingredients, a crunchy coated sugar walnut from my own yard is a plus, yet a little hint of vodka will remind you the taste of pina colada. And the Golden Bowl made from sugar is just another look for gourmet dessert.

Let's gather some ingredients and start with 1 cup of milk, 1/2 cup of heavy cream, 1/4 cup thick coconut cream, sugar as you prefer, 1/2 teaspoon vanilla extract, a little salt, vodka as you prefer (you can skip this) and 2 yolks.
I only add 2 yolks because I don't really like my ice cream taste like fishy egg.

How to make it:

Combine milk, heavy cream, sugar and coconut milk, then bring to boil in low heat. Keep stirring in one direction, then turn off the heat (remove from the heat) when the mixture is hot but not boiling.
In a bowl, whisk the yolks, and slowly add bit by bit 1/4 of the hot mixture in it. This step you have to do it slowly or otherwise you will scramble the yolk.

Then add the yolk into the mixture pot and cook in low heat until you reach 180° F. Then quickly remove from the heat and add the vanilla extract along with vodka.
Refrigerate until completely cool then you can add into your Ice cream machine and follow the instruction according to the manufacture of the Ice cream maker.

My Ice Cream maker can only load a little bit over 1 cup at the time, that's why I cooked only a small batch. But I love it and work really well for me, especially with the price only $19 bucks from Bed Bath and Beyond.