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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.