Pina Colada Ice Cream

I must begin by stating that this ice cream flavor is AHH-MAZING!  Seriously!  Sweet creamy coconut with bits of tart pineapple going throughout and the toasted coconut on top pushes this right to the top of the most decadent ice creams ever list!  Go make some!  You can thank me later :)

Pina Colada Ice Cream

Recipe adapted from Alton Brown By Krista Faulkner

Ingredients:
3 cups half and half
1 cup heavy whipping cream
8 egg yolks 9 oz sugar
1 teaspoons vanilla extract
1/2 to 1 teaspoon coconut extract (depending on how coconut-y you like it)
1 can cream of coconut about 15 oz. (NOT coconut milk!)
1 can crushed pineapple with juice 15 oz. size
1 can pineapple juice 6 oz. size

Directions:
Over medium heat bring the half and half and heavy cream to a simmer in a medium sauce pan.  Meanwhile, separate the egg yolks.  Then in a mixing bowl whisk them until they lighten in color just a bit.  Then slowly (very slowly) add the sugar while continuing to whisk.  Once the sugar is mixed in and the cream mixture is simmering, temper the eggs by adding a few ladle-fuls of the cream mixture one at a time and mixing it in.  Then, pour everything back in the sauce pan and heat while stirring constantly to 175 degrees.  After you reach 175 degrees pour mixture into a medium bowl (with a lid).  Allow it to sit at room temp for about a half an hour then add the vanilla and coconut extracts.  Set mixture in the fridge to cool completely to 40 degrees.  Then add in the crushed pineapple, pineapple juice and the cream of coconut.  (Side note about the cream of coconut: do this step last and don't mix it in completely, if you do this there will be little nuggets of pure coconut deliciousness going throughout your ice cream!).  Once chilled, freeze in your ice cream maker according to it's directions.  Serve it right away as soft serve or place in a freezer safe container and place in the freezer for a few hours to harden.