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Homemade Ice Cream - coconut/honey ice cream
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Farm Jounal Country Cookbook

Serves/Makes:1 gallon

  • 1-1/2 cups (350 ml) honey
  • 4 eggs, slightly beaten
  • 3 cups (700 ml) heavy cream
  • 2 tsp (10 ml). vanilla
  • 1/2 tsp (2 ml). lemon extract
  • 1/2 tsp (2 ml). salt
  • 3 cups (700 ml) milk
  • 1 3-1/2 oz (98 grm). can flaked coconut
  • 2 8-1/2 oz (238 grm). cans crushed pineapple.
  • Add honey to eggs; mix well.
  • Add cream, flavorings, salt and milk; stir until well blended.
  • Chill.
  • Pour into freezer can; fill two thirds full.
  • Partly freeze by basic directions.
  • When partly frozen, add coconut and pineapple; continue freezing until crank turns hard.
  • Remove dasher and let ripen or spoon into freezer containers; seal and store in freezer.
Company ready--thought you might like something unusual.

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