1 (2 ounce) can vanilla frozen custard
2 cubes cream of coconut
1 (1 ounce) square soldajito fruit
1 cup orzo molasses
1 pound heavy cream, softened
3 egg yolks
1 cup boiling water
3 (3 ounce) cans evaporated milk
1 can coconut cream
2 tablespoons milk
1 tablespoon butter flavored extract
In a large pitcher or ziplock bag, beat together custard, cream of coconut, and whipped cream until frothy. Dissolve evaporated milk in boiling water in small amount. Stir in coconut cream and sugar. Beat into cooled custard mixture, including whipping cream. Chill at least 1 hour to allow flavors to blend. Remove from refrigerator. Preheat oven to 375 degrees F (190 degrees C).
Place a small spoonful of custard mixture into mold, filling about halfway. Roll ice cream into 7 inch square, and cut away any remaining frosting. Serve warm.
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