Coconut Ice Cream

1. 1

   Finely chop flaked coconut.

2. 2

   In large bowl, with wire whisk or fork, beat coconut, cream of coconut, half and half, light corn syrup and 2 cups of water until smooth.

3. 3

   Pour coconut mixture into 9 x 9-inch metal baking pan.

4. 4

   Cover pan with foil or plastic wrap. Freeze until partially frozen, about 3 hours, stirring occasionally.

5. 5

   Spoon mixture into chilled large bowl; with mixer and chilled beaters, at medium speed, beat mixture until smooth but still frozen.

6. 6

   Return mixture to pan; cover and freeze until firm, about 3 hours.

7. 7

   To serve, let frozen cream stand at room temperature for 10 to 15 minutes to soften slightly for easier scooping.

8. 8

   Garnish with coconut ruffles and mint sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.