This cocktail-turned-ice-cream is the Puerto Rican version of eggnog. It's super sweet and creamy with all of the essential Fall flavors. Give or take a tablespoon of Bicardi depending on preference, but I think this is the perfect amount--a subtle kick that makes this flavor!
Scoopsies' Coquito Ice Cream
(yields 1 quart)
14 oz. sweetened condensed milk
2 cups heavy cream
2 cups shredded unsweetened coconut
1 tsp whole cloves
1/4 tsp nutmeg
2 tsp cinnamon
2 tbl Bicardi (or another white rum)
2 tsp vanilla extract
5 egg yolks
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