Coconut Ice Cream

Spread coconut out on a baking sheet lined with foil.

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

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

Beat in the cornstarch and salt; set aside.

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

Bring to a boil over medium heat.

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

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

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).

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

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

Cover and refrigerate until cold or overnight.

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

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