Pineapple-Coconut Dairy-Free Ice Cream

3 cups Coconut milk (Silk, Blue Diamond, etc.)
1 cup canned full fat Coconut milk
8 large egg yolks
1.5 cups sugar
2 tsp vanilla extract
1 can crushed pineapple.

Place the two milks into a medium saucepan over medium heat.  Bring the mixture just to a simmer, stirring occasionally, and then remove from the heat.

In a medium mixing bowl, whisk the egg yolks until they lighten in color.  Gradually add the sugar and whisk to combine.  Temper the milk mixture into the eggs and sugar by gradually adding small amounts until about a third of the cream mixture has been added.  Pour in the remainder and return the entire mixture to the saucepan and place over low heat.  Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.  Pour the mixture into ice cream maker canister and allow to cool to room temperature (can use an ice bath to speed the process).  Stir in vanilla extract.

Process according to manufacturer's directions (25 to 35 minutes).  When the ice cream is almost done add the crushed pineapple and allow the ice cream maker to run for another 5 to 10 minutes or until done.  Serve as is for soft serve, or freeze for another 3 to 4 hours to allow the ice cream to harden.

I made this one yesterday because we had our nephew here in Logan, Adam, over for dinner and he can't have anything with any milk products, so he doesn't often get desserts.  I enjoy trying new things, especially experimenting to make dairy free desserts for Adam.  This was my first attempt at a custard based ice cream as I didn't have fresh eggs and it was Sunday and I didn't want to go to the store.  It went fine up until I returned it to the heat after tempering the egg mixture.  It had just got to where it was coating the back of the spoon and I thought I had turned it off.  I was also making a cake at the same time and was getting that ready to go in the oven when i when to check the custard and it had started to boil and had chunks of cooked eggs in it.  I got the cake in the oven and looked online for information about over cooking the ice cream base.  There was a lot of mixed information so I strained the mixture to get the solids out and processed it like regular ice cream.  I was worried that the texture would be off, but it turned out just right.  It was a big hit with everyone we had over.