Ingredients
Equipment
Method
Make the pineapple-coconut custard base
- Heat the coconut milk and heavy cream with the granulated sugar in a saucepan until the sugar dissolves, whisking to keep it smooth.
- Slowly whisk the hot coconut mixture into the egg yolks until fully combined, then return everything to the saucepan.
- Cook at 175F, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Strain the custard into a bowl, then stir in the coconut extract, vanilla extract, and salt.
- Cool completely, then refrigerate at least 4 hours until very cold.
Churn and freeze
- Churn the cold custard in an ice cream maker, then add the diced pineapple and toasted shredded coconut in the last 5 minutes.
- Freeze the churned ice cream until scoopable, keeping it stored until serving.
Notes
Pro tip: strain the custard for the smooth, creamy texture that still lets pineapple chunks show up in every scoop. Refrigerate the finished churned base before churning only if needed (use within 24 hours). After freezing, store covered up to 2–3 months for best texture; freezing is yes—thaw in the fridge 10–15 minutes to soften. For a lighter option, swap heavy cream with half-and-half, noting the ice cream may be slightly less rich and softer.