Pineapple Coconut Ice Cream

Let’s make it

1. Whisk milk and eggs in a heavy saucepan. Cook over medium-low heat, stirring constantly, until the mixture reaches 160°F. Do not boil.
2. Set the saucepan in a bowl of ice water and stir to cool. Stir in the pineapple, sweetener and coconut extract. Refrigerate until thoroughly cold, about 2 hours.
3. Pour into a freezer-safe bowl with room for stirring. Freeze until ice forms around the edges, about 45–60 minutes. Beat with a hand mixer or stir vigorously.
4. Repeat stirring about every 30 minutes until scoopable, approximately 3–4 hours total. Cover between stirrings.
5. If frozen hard, let stand for 10–15 minutes before scooping. This low-fat dessert will be firmer and icier than traditional ice cream.

From the complete review edition, page 107. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.