Coconut/Honey Ice Cream

Name: Coconut/Honey Ice Cream
Yield: Makes 1 gallon
Ingredients: ½ tsp. lemon extract; 2 tsp. vanilla; 3 c. heavy cream; 4 eggs, slightly beaten; 1½ c. honey; 2 (8½ oz.) cans crushed pineapple; 1 (3½ oz.) can flaked coconut; 3 c. milk; ½ tsp. salt

Preparation info

Makes
1
gallon

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

The honey-coconut-pineapple flavor is superb—make this for company

Ingredients

1½ c. honey
4 eggs, slightly beaten
3 c. heavy cream

Dessert
Vegetarian
Gluten-free

Method

Add honey to eggs; mix well. Add cream, flavorings, salt and milk; stir until well blended. Chill.
Pour into freezer can; fill two thirds full. Partly freeze by basic directions (see “How to Freeze and Ripen Ice Cream”).
When partly frozen, add coconut and pineapple; continue freezing until crank turns hard. Remove da