Coconut Honey Ice Cream

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

Preparation info

Makes
1 gallon

Difficulty
Easy

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Makes warm peach pie irresistible

Ingredients

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

Americas
United States
Dessert
Gluten-free
Vegetarian
ice cream

Method

Add honey to eggs; mix well. Add cream, flavorings, salt and milk; stir until well blended. Chill.
Pour into freezer can; put dasher and cover in place. Pack chopped ice and coarse salt around can, 4 parts ice to 1 part salt. Turn dasher.
When partly frozen, add coconut and pineapple; continue freezing until crank turns hard. Remove dasher. Pack in same