So, what was different in this new batch of ice cream? Pineapple juice reduced to a syrup, a change from heavy whipping cream to half-and-half, and the addition of toasted pineapple.
- 1 C pineapple juice, reduced to 1/4 C
- 14 oz coconut milk
- 12 oz half-and-half
- 1/2 C granulated sugar
- 1/2 C crushed pineapple
- 1/3 C toasted coconut
Combine chilled pineapple "syrup" with dairy mixture and add to ice cream maker. Toast 1/3 C sweetened coconut until nutty brown. With 5 minutes remaining in ice cream mix, add coconut and crushed pineapple.
Store in an airtight container and freeze for 3-4 hours to set.