And Ice Cream Saves the Day...

I have this problem.  I have perfectly wonderful recipes...recipes that I love...that my family loves...but, I still feel the need to try something new, new, NEW!!!

So, for Thanksgiving, I tried a new tart recipe.  It was different than any recipe I'd ever tried before.  I was sure the heavens would open and angels would sing as we sliced into it.
Reality?  It was horrid.

Thankfully, I also made ice cream.  Yes, pie ice cream to be exact.  Ice cream that sent Mr. E and my dad back for seconds.  Ice cream that made me forget that failure of a tart (almost).

The lesson, my friends?  Always.Make.Ice.Cream.

Coconut Cream Pie Ice Cream (that saved the day)

{hint: make sure all of your ingredients, other than sugar, are well-chilled}
2 eggs (pasteurized, if you'd like)
3/4 cup sugar
2 cups heavy cream
1 cup milk (2% or whole)
1 (15 oz.) can cream of coconut (such as this, not coconut milk)
1/2 cup shredded sweetened coconut
3 full graham cracker sheets (some crushed fine, some in chunks)

In a large bowl, whisk the eggs 1-2 minutes.  Slowly whisk in the sugar.  Once all of the sugar has been added, whisk for 1 minute more.

Whisk in the cream, milk and cream of coconut.  Pour into an ice cream maker and process as directed.

With 2 minutes until the freezing cycle is over, add the coconut and graham crackers.

When the ice cream is finished, transfer to a freezer-safe container and press plastic wrap directly onto the ice cream.  Freeze several hours, or until hardened.  Before serving, remove from freezer and let sit on the counter for 4-5 minutes.


Coconut Cream Pie Ice cream...it'll save your day, too. 

I have this problem.  I have perfectly wonderful recipes...recipes that I love...that my family loves...but, I still feel the need to try something new, new, NEW!!!

So, for Thanksgiving, I tried a new tart recipe.  It was different than any recipe I'd ever tried before.  I was sure the heavens would open and angels would sing as we sliced into it.
Reality?  It was horrid.

Thankfully, I also made ice cream.  Yes, pie ice cream to be exact.  Ice cream that sent Mr. E and my dad back for seconds.  Ice cream that made me forget that failure of a tart (almost).

The lesson, my friends?  Always.Make.Ice.Cream.

Coconut Cream Pie Ice Cream (that saved the day)

{hint: make sure all of your ingredients, other than sugar, are well-chilled}
2 eggs (pasteurized, if you'd like)
3/4 cup sugar
2 cups heavy cream
1 cup milk (2% or whole)
1 (15 oz.) can cream of coconut (such as this, not coconut milk)
1/2 cup shredded sweetened coconut
3 full graham cracker sheets (some crushed fine, some in chunks)

In a large bowl, whisk the eggs 1-2 minutes.  Slowly whisk in the sugar.  Once all of the sugar has been added, whisk for 1 minute more.

Whisk in the cream, milk and cream of coconut.  Pour into an ice cream maker and process as directed.

With 2 minutes until the freezing cycle is over, add the coconut and graham crackers.

When the ice cream is finished, transfer to a freezer-safe container and press plastic wrap directly onto the ice cream.  Freeze several hours, or until hardened.  Before serving, remove from freezer and let sit on the counter for 4-5 minutes.


Coconut Cream Pie Ice cream...it'll save your day, too.