Tropical Fruit Ice Cream
- 2 cups heavy cream
- 1 1/2 cups unsweetened coconut milk
- 1 cup whole milk
- 1/3 cup dried bananas cut up
- 1/3 cup dried mangoes chopped
- 1/3 cup dried pineapple chopped
- 4 large egg yolks
- 1/2 tsp cinnamon
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 Tbsp pure vanilla extract
Combine liquids in heavy duty saucepot and heat to near boil and bring to a simmer. Add dried fruits, remove from heat and let stand 15 minutes. Return pan to medium heat. In another bowl whisk yolks, cinnamon, sugar and salt. Temper some mixture into eggs and gradually add egg mixture to milk mixture, cooking and stirring constantly about 5 minutes until slightly thickened. Remove from heat and stir in vanilla. Cool, cover and chill 4 to 24 hours. Freeze according to ice cream maker instructions. Makes 1 1/2 quarts. For ice cream sundaes top with marshmallow sauce, pecans and cherries Source: Nikki Norman, 2005 Just Tomatoes dessert contest winner