FROZEN TROPICAL PARADISE

By gaster16

Ingredients

• 3 beaten eggs
• 1 cup milk
• 3/4 cup sugar
• 1-1/4 cups chopped fresh pineapple or one 20 ounce can crushed pineapple, well drained
• 1/2 cup toasted coconut
• 1 teaspoon vanilla
• 2 cups whipping cream

Preparation

Step 1

In saucepan combine eggs, milk and sugar. Cook and stir over medium heat till mixture thickens and coats a metal spoon.. To cool mixture quickly, place saucepan in a bowl of ice water, stir till cold. Stir in pineapple, coconut, and vanilla. In a mixer bowl beat whipping cream until soft peaks form (tips curl). Lightly fold cream into pineapple mixture. Turn into a 9x9x2 inch pan. Cover and freeze at least 6 hours or until firm. Let stand at room temperature 20 minutes before serving. Or freeze in a 3 or 4 quart ice cream freezer according to manufacturer's directions.

If using an ice cream freezer, do not beat the whipping cream first, just stir it into the cold custard mixture.