Coconut Ice Cream

1. 1

   Spread coconut out on a baking sheet lined with foil.

2. 2

   Place in a 400u00b0 oven for 5-7 minutes or until coconut turns a light brown; take out of the oven and allow to cool.

3. 3

   In a mixing bowl, beat the sugar into the eggs until thickened and a pale yellow color.

4. 4

   Beat in the cornstarch and salt; set aside.

5. 5

   In a saucepan, mix together the half-anf-half and coconut milk.

6. 6

   Bring to a boil over medium heat.

7. 7

   Remove pan from heat and slowly beat the hot liquid into the eggs/sugar mixture.

8. 8

   Pour the entire mixture back into the pan and set on low heat.

9. 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. 10

    Remove from heat and pour the hot custard mixture through a strainer into a large clean mixing bowl.

11. 11

    Let the custard cool slightly, then stir in the toasted coconut, cream, and vanilla.

12. 12

    Cover and refrigerate until cold or overnight.

13. 13

    Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's instructions.

14. 14

    May eat right away or transfer to a freezer container and freeze 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.