Homemade Ice Cream - coconut/honey ice cream

• 1-1/2 cups (350 ml) honey
• 4 eggs, slightly beaten
• 3 cups (700 ml) heavy cream
• 2 tsp (10 ml). vanilla
• 1/2 tsp (2 ml). lemon extract
• 1/2 tsp (2 ml). salt
• 3 cups (700 ml) milk
• 1 3-1/2 oz (98 grm). can flaked coconut
• 2 8-1/2 oz (238 grm). cans crushed pineapple.

1. Add honey to eggs; mix well.
2. Add cream, flavorings, salt and milk; stir until well blended.
3. Chill.
4. Pour into freezer can; fill two thirds full.
5. Partly freeze by basic directions.
6. When partly frozen, add coconut and pineapple; continue freezing until crank turns hard.
7. Remove dasher and let ripen or spoon into freezer containers; seal and store in freezer.

honey, eggs, heavy cream, vanilla, lemon extract, salt, milk, flaked coconut, pineapple

Taken from online-cookbook.com/goto/cook/rpage/000F91 (may not work)