PINA -COLADA ICE CREAM (HOME MADE)

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

PINEAPPLE POUND CAKE

INGREDIENTS:

1 cup butter, softened

½ cup shortening

3 cups white sugar

5 eggs

1 teaspoon pineapple flavoring Lorann Oils

1 ¼ cups milk

3 cups all-purpose flour, sifted

1 teaspoon baking powder

¼ teaspoon salt

Yellow food coloring, optional

DIRECTIONS:

Preheat oven to 350 degrees F.  Grease and flour Bundt Pan.  Sift together flour, baking powder and salt.  Set aside. 

Cream butter, shortening and sugar.  Beat in Eggs one at a time – then stir in flavoring and optional coloring.  Beat in Flour alternately with milk.  Pour into prepared pan.

Bake 80 – 90 minutes or until a toothpick in the center comes out clean.  Let cool 10 minutes, then transfer to a wire rack to cool.  Cool Completely.  Top with Pineapple Ice Cream Topping.  Sprinkle shredded coconut on top of the pineapple topping, if desired.

Creamed Butter and Sugar

Adding Egg One at a Time

All Mixed

Ready to Bake

Pineapple and Coconut