Originally Published on 8/11/19

Coconut Rum Ice Cream
Makes 1 quart
2 large eggs
¼ cup sugar
2 cups heavy cream
⅔ cups half-and-half
1 (15 oz) can Coco Lopez
2 Tablespoons dark rum
Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar until completely blended. Pour in the cream and half-and-half, and whisk to blend. Gradually add the Coco Lopez and finish with rum until blended.
Follow your manufacturer’s instructions to make the ice cream
Pina Colada Mimosas
Serves 4
½ cup sugar
1 Pineapple wedge
4 Pineapple slices
4 maraschino cherries
1 cup pineapple juice
½ cup coconut rum
1 bottle champagne or prosecco
Use the pineapple wedge to rim champagne flutes, then dip in sugar. Combine the pineapple juice and coconut rum, then divide evenly into four flutes. Top with champagne. Garnish with a pineapple slice and cherry.