So stinkin' good!
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
Directions
1Spread coconut out on a baking sheet lined with foil.
2Place in a 400° oven for 5-7 minutes or until coconut turns a light brown; take out of the oven and allow to cool.
3In a mixing bowl, beat the sugar into the eggs until thickened and a pale yellow color.
4Beat in the cornstarch and salt; set aside.
5In a saucepan, mix together the half-anf-half and coconut milk.
6Bring to a boil over medium heat.
7Remove pan from heat and slowly beat the hot liquid into the eggs/sugar mixture.
8Pour the entire mixture back into the pan and set on low heat.
9Stir constantly with a whisk or wooden spoon until the custard gets slightly thickened (don't let the mixture boil or the eggs will scramble).
10Remove from heat and pour the hot custard mixture through a strainer into a large clean mixing bowl.
11Let the custard cool slightly, then stir in the toasted coconut, cream, and vanilla.
12Cover and refrigerate until cold or overnight.
13Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's instructions.
14May eat right away or transfer to a freezer container and freeze 2 hours.
A couple of changes I made with GREAT results. No shredded coconut. I didn't strain the mixture. I added a couple of drops of almond extract. It came out perfect after being in the ice cream maker for 25 minutes.
