Categories: frozen dessert

Ingredients

• 2 cups flaked coconut
• 4 cups milk
• 1 cup sugar
• 6 egg yolks
• 2 cups half-and-half
• 1 (16 oz.) can cream of coconut
• 2 tsp. vanilla extract
• Garnish: toasted coconut

Directions

1. Bake 2 cups coconut in a shallow pan at 350 degrees, stirring occasionally, 10 minutes or until toasted.
2. Whisk together milk, sugar and egg yolks in a heavy saucepan. Cook over medium heat, whisking constantly, 20 minutes or until mixture thickens and coats a spoon. (Do not boil.) Remove from heat; whisk in coconut, half-and-half, cream of coconut, and vanilla. Cover and chill 3 hours.
3. Pour into freezer container of a 1-gallon ice cream freezer. Freeze according to manufacturer’s instructions.
4. Pack freezer with additional ice and rock salt, let stand 1 hour before serving. Garnish, if desired.

5. makes 10 cups

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