Coconut Ice Cream

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• 1/2 cup shredded sweetened coconut
• 1 cup sugar
• 3 large eggs
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 cup half-and-half
• 1 1/2 cups unsweetened coconut milk
• 1 cup heavy cream
• 2 teaspoons vanilla extract

Recipe

• 1 spread coconut out on a baking sheet lined with foil.
• 2 place in a 400° oven for 5-7 minutes or until coconut turns a light brown; take out of the oven and allow to cool.
• 3 in a mixing bowl, beat the sugar into the eggs until thickened and a pale yellow color.
• 4 beat in the cornstarch and salt; set aside.
• 5 in a saucepan, mix together the half-anf-half and coconut milk.
• 6 bring to a boil over medium heat.
• 7 remove pan from heat and slowly beat the hot liquid into the eggs/sugar mixture.
• 8 pour the entire mixture back into the pan and set on low heat.
• 9 stir constantly with a whisk or wooden spoon until the custard gets slightly thickened (don't let the mixture boil or the eggs will scramble).
• 10 remove from heat and pour the hot custard mixture through a strainer into a large clean mixing bowl.
• 11 let the custard cool slightly, then stir in the toasted coconut, cream, and vanilla.
• 12 cover and refrigerate until cold or overnight.
• 13 stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's instructions.
• 14 may eat right away or transfer to a freezer container and freeze 2 hours.