In a medium sized bowl beat the egg yolks and sugar with a whisk until thick and light yellow. Set aside.
In a small sauce pan, heat half & half until barely simmering (small bubbles around the edges). Remove from heat.
Slowly drizzle the hot half & half into the eggs and sugar beating with a whisk until it is all incorporated. Return the mixture to the saucepan.
Over medium-low heat, stir constantly until the mixture coats the back of a spoon or reaches 165°F. Do not boil. If the mixture curdles, process in a food processor until smooth.
Remove from heat and refrigerate at least 4 hours or until temperature reaches 65°F. Once cold, gently whisk in heavy whipping cream, pineapple juice and coco real.
Transfer this mixture to your ice cream freezer and freeze according to manufacturer’s directions. Add the pineapple and coconut near the end of the churning (ice cream should be thick) or it will all settle to the bottom.
Submitted by: Sarah Foster
