Toasted Coconut Ice Cream

Name: Toasted Coconut Ice Cream
Total time: 60
Yield: 12
Ingredients: 3 cups unsweetened flaked coconut; 2 cups white sugar; 6 eggs; 8 ounces cream of coconut; 1 quart half-and-half; 1 tablespoon vanilla extract; 1 cup flaked coconut; ½ cup whole milk, or as needed

Recipe by billie caren from allrecipes.com

Dessert 60 Mins.

Ingredients

12 servings

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3 cups unsweetened flaked coconut
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2 cups white sugar
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6 eggs
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8 ounces cream of coconut

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1 quart half-and-half
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1 tablespoon vanilla extract
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1 cup flaked coconut
•

½ cup whole milk, or as needed

Instructions

Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.
Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.