Ingredients:
1 cup Half and Half, well
chilled
¾ cup sugar
2 cups Heavy Cream, well
chilled
½ teaspoons Pina Colada Flavor LorAnn Oils
¾ Teaspoon Xanthan Gum
1/8 cup coconut
1/3 cup pineapple topping
Directions:
In a Large bowl, Mix Half and Half with ¾ cup
sugar. Mix until sugar dissolves (about 1 – 2 minutes). Add
the Heavy Cream, pina coloda flavoring, and xanthan gum and mix until thick and
creamy. Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s
directions. Meanwhile, place the container you will be
freezing your ice cream in into the freezer to chill. About 20 after the ice cream has been
churning, add the coconut and the pineapple topping to the churning ice
cream. Once the ice cream has finished
churning, pour ice cream in your
prepared container and freeze for
5-8 hours. Serve with Pineapple Ice Cream Topping and Coconut.
Enjoy.
Ingredients |
ready to freeze |
soft serve |
frozen overnight |
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