|Recipe : Entry # 4654|
|North Alabama EC|
|1 20-ounce can pineapple chunks in heavy syrup, not drained
¼ cup granulated sugar
1 15-ounce can coconut milk, not cream of coconut
1 teaspoon rum extract
|Process pineapple, with syrup and the sugar in a food processor or blender until smooth. Pour into a bowl. Whisk in coconut milk and rum extract. Pour into ice cream freezer and freeze according to manufacturer’s instructions or use still-freeze method. Pack into freezer container, cover tightly and freeze up to one month. Makes 1-quart.
Still-freeze method: pour into 1 ½-quart container and place in freezer. Remove from freezer and stir well every hour until frozen.