It’s Friday and I know everyone is
ready for the
weekend!
Here in Atlanta it\’s hot, humid, and this summer
experiencing crazy weather. With that
said I wanted to bring a little sunch9ine into your weekend
– so let\’s talk ice cream.
**(just an excuse to use my ice cream machine)
When yo think of ice cream – you (well, me) definitely
think of summer
- the ice cream truck (don’t get me started about the fact they want to pass a law so they can’t play their music. This is very sad.)
- walking on the pier at the beach
- the neighborhood pool
- evening car ride with the family to get an ice cream cone
- refreshing, cool – you know
Just Happy!
So my friends to start your weekend; here is a little happy for you
to try:
Coconut Pineapple Ice Cream
Sprinkled with toasted Coconut
 |
||||||||
| rich and creamy – a pina colada in a cup |
- 2 quarts half & half
- 1 quart heavy whipping cream
- 2 cups sugar
- 1 can crushed pineapple
- 2 teaspoons coconut extract
- garnish: toasted flaked coconut (this really adds to the flavor)
In a heavy 3-quart saucepan, combine the half & half, cream sugar, crushed pineapple and the coconut extract. Bring to a simmer over medium heat. Stir often; don\’t want it to scorch.
Remove from the heat when the first bubbles begin to form around the edge of the pan: DO NOT let the mixture boil. Let mixture cool slightly. Place mixture in an airtight container; refrigerate overnight.
Pour mixture into the canister of the 4 to 6-quart ice cream freezer (if your ice cream freezer is smaller; divided the mixture). Freeze according to manufacturer\’s directions. The ice cream will be soft. If you would like the ice cream to be firmer; place in the freezer for several hours or overnight. Garnish with toasted flaked coconut.
Have a Great Weekend!!!!
Lemongrass and Green Tea 
Yum! sounds delicious (and refreshing)
LikeLike