Categories: Frozen Desserts

Ingredients

• 2 cups sweetened flaked coconut
• 1 cup sugar
• 6 egg yolks
• 4 cups milk
• 2 cups half-and-half
• 1 915 oz.) can cream of coconut
• 2 tsp. vanilla extract
• 3 ripe bananas mashed
• Garnish: toasted sweetened flaked coconut

Directions

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

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