COCONUT ICE CREAM

1 1/4 cups packed sweetened shredded coconut
1 1/2 cups half-and-half
3/4 cup canned sweetened cream of coconut
6 egg yolks
1/3 cup sugar
1 1/2 cups heavy (whipping) cream
1/2 cup toasted shredded coconut (optional)

In a large, heavy saucepan over medium-high heat, place the sweetened shredded coconut. Stir the coconut until it begins to brown, about 7 minutes. Add the half-and-half and bring to a simmer. Remove from the heat. Cover and let stand for 30 minutes.

Pour the coconut mixture through a medium-mesh sieve set over a large bowl, pressing on the coconut with a rubber spatula to extract as much liquid as possible; discard the coconut. Return the coconut milk to the same saucepan and place over medium-high heat. Add the cream of coconut and bring to a simmer. Remove from the heat.

In a metal bowl, whisk together the egg yolks and sugar until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour the hot coconut-milk mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 5 minutes; do not allow to boil.

Pour the custard through the medium-mesh sieve set into a clean bowl.
Add the cream and stir well. Refrigerate the custard until cold,
about 1 hour.

Transfer the custard to an ice cream maker and process according to the manufacturer's instructions. Transfer the ice cream to a container; cover and freeze until firm, at least 4 hours or for up to 3 days. Stir in toasted coconut, if desired, toward end of freezing process.

Makes about 4 1/2 cups, 6 to 8 servings
Source: Ice Creams and Sorbets by the Williams-Sonoma Kitchen Library