Coconut Ice Cream!

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.