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  • Writer's pictureRhonda Morrison

I Scream. You Scream. We All Scream for Ice Cream.

Pina Colada Bread Pudding recipe and Vanilla Bean Ice Cream recipe both included in this week's blog. #foodfam #homemadeicecream #breadpuddingrecipe #desserts #icecreamday #withme #familytime #cookingtips #summerfun

Remember when Mom would get a craving for homemade ice cream? She’d go inside and talk Dad into how good some homemade ice cream would be. Next thing you know he’s out on the driveway with rock salt in hand churning ice cream with the other. There was usually a group of neighbors around him waiting to be “test tasters”. While Dad was churning away telling witty one-liners to the other Dads, Mom was going through the cupboard finding every preserved or canned fruit she could find to mix in. I would usually raid her cake decorating candies for my bowl. Then we’d all sit back and watch the sunset over Mary Ann Street with a cold bowl of our favorite chilled concoction.

After Blue Bell began the distribution of Homemade Vanilla in Sulphur, Dad never touched an ice cream maker again. Mom would tell him how good ice cream would be and he’d grab his keys to go to the store. The summer family tradition of ice cream still remains for my family. Only instead of going through my cupboard, I like to bake a pan of goodness to go with that scoop of sweet cream.

Fruit cobblers, caramel brownies, and Pina Colada Bread Pudding are my favorite go-to dessert bottoms for ice cream. Pina Colada Bread Pudding, with pineapples and dried cherries, is a summertime favorite around my house. And there is nothing like a good old white shirt staining berry pie melting your favorite brand of frozen goodness.

I came up with the idea of Pina Colada Bread Pudding from loving the bread puddings I grew up on in Louisiana. Fruit cocktail and raisins are not tops on everyone's list of dessert favorites. And bread pudding has deeper flavors, traditionally speaking, that one would find in fall and winter desserts. Pina Coladas scream summertime to me. And I have never been turned down offering someone a cold rum beverage in the summer. And just like that, a huge crowd pleaser was born. Check out the video!

And if you want to dig out your ice cream maker for some homemade creamy goodness, my Vanilla Bean Ice Cream is an excellent base ice cream custard recipe. I have taught many cooking classes over the years with homemade ice creams for dessert. Vanilla bean with vanilla bean paste has always been a favorite. This recipe goes well with any baking creation you can think of. This is a great recipe to peak the interest of young minds in the kitchen.

Whether you prefer to make a stop in the freezer section, churn your own, or visit your local ice cream parlor, I hope you enjoy the creamy staple of summer, ice cream!

Pina Colada Bread Pudding


  • King’s Hawaiian Rolls or Challah Rolls, 24 count

  • 3 cups milk

  • 1 cup granulated sugar

  • 1 cup brown sugar

  • 2 tbsp. vanilla

  • 3 eggs

  • 1 can pineapple tidbits in pineapple juice

  • 15 oz. can Cream of Coconut (Coco Lopez, Goya)

  • 3 oz. dried cherries

  • 3 tbsp. butter, melted

Uncover rolls and separate on a tray overnight to dry them out a bit. Cut rolls in half in height and width. Cut into thirds lengthwise down the roll creating 12 bread pieces per roll. Soak bread in milk for about 30 minutes. Mix sugars, vanilla, eggs, Coco Lopez, cherries, and pineapples with the juice. Combine with bread chunks. Spread melted butter on the bottom of 13 x 9 x 2-inch pan. Add bread mixture. Bake at 350 degrees about 45 to 55 minutes, until bubbly, hot, and the top is golden brown.


  • 1/2 c. butter softened

  • 1 cup sugar

  • 1 tsp. vanilla

  • 1 egg

  • Coconut or spiced rum to taste, about 3 tbsp.

Cream butter and sugar. Add vanilla. Slowly mix in 1 egg, then add the rum. Heat and stir in a double boiler about 5 minutes. Serve warm over individual pudding servings.


  • Coconut flakes

  • Vanilla bean or coconut-pineapple ice cream

Toast coconut flakes on a baking sheet under the broiler at 400 – 450. Watch closely so it does not burn, 3-5 minutes. Dish up the pudding, ice cream, sauce, toasted coconut in that order, and serve to very happy people!

Vanilla Bean Ice Cream

  • 4 cups heavy cream

  • 1 cup whole milk

  • 4 egg yolks

  • 1 cup granulated sugar, divided

  • 1/4 tsp kosher salt

  • 1 tbsp. vanilla bean paste

Prepare an ice bath by filling a large bowl with ice water and setting a slightly smaller bowl atop. In a medium-sized saucepan, bring the cream, milk, half of the sugar, salt, and the vanilla bean paste to a simmer, 180 degrees. Meanwhile, in a medium-sized bowl whisk together egg yolks and remaining sugar until light yellow in color and smooth in texture. Slowly add hot cream to egg mixture, ¼ cup at a time, whisking constantly. Return the saucepan to the stove and cook over low heat, whisking constantly, until it is thick enough to coat the whisk. Transfer the custard to the ice bath and cool it, stirring occasionally, until it is cool to the touch. Remove from the ice bath, cover, and refrigerate until cold. Spin in ice cream maker following the manufacturer’s instructions.

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