Making Ice Cream

Coconut Ice Cream
½ cup shredded unsweetened coconut 
1 cup sugar
3 large eggs
1 tsp cornstarch
½ tsp sea salt
1 cup half & half
1-1/2 cup thick (not lite) coconut milk (unsweetened)
1cup heavy cream
2 tsp vanilla

Combine half & half with coconut milk in med. saucepan and bring to a boil over med. heat. Remove from heat and slowly beat the hot liquid into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or slotted spoon until the custard thickens
slightly. Don't let this boil or eggs will curdle. Remove from heat and pour the hot custard through a strainer or sieve into a large clean bowl. I use one with a spout (easier to pour later).
Allow the custard to cool slightly, then stir in the toasted coconut, heavy cream and vanilla. Cover and refrigerate until cool or overnight.
Put into your ice cream maker and follow the directions.
Recipe from Lita Lee's To Your Health (Vol 10, Issue 2)