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Coconut Ice Cream

This is sooooo delicious and it has no milk, half-&-half or cream. I was in heaven when I discovered it.

1. 3/4 cup sugar
2. 2 large eggs
3. 2 cans (14oz) lite coconut milk (or you can use the full-fat stuff)
4. 1 tsp vanilla
5. pinch salt
6. 1 1/2 cups sweetened, shredded coconut

1. Place coconut on a baking sheet. Bake at 350º stirring every 30 seconds, until the coconut is dry and mostly toasted light brown with some white shreds
2. In a heavy saucepan, whisk eggs and sugar until light lemony yellow and fairly smooth (do this off the heat)
3. Place pan over low heat and slowly whisk in the coconut milk (be sure to get all the solids in the cans
4. Cook over low to med-low heat until heated to scalding with a temperature of 160º
5. Remove from heat and allow to cool to room temperature - you can chill the mixture before freezing which may produce a loftier result
6. Freeze in ice cream machine according to manufacturer instructions

Serve ice cream in small bowls sprinkled with toasted coconut.

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From the families; Merman, Hatch, Huffman, Krull, Deas, Crinella, Walburg