Coconut Ice-Cream

Ingredients:
1/2 cup shredded sweetened coconut
1 cup sugar
3 large eggs
1 teaspoon cornstarch
1/4 teaspoon salt
1 can unsweetened light coconut milk
1 cup heavy cream
1 vanilla bean (or 2 teaspoons vanilla extract)


1. Toast Coconut - preheat the oven to 400 degrees F. Spread the coconut on a baking sheet lined with aluminum foil. Place in the hot oven for 5 to 7 minutes, or until the coconut turns a light brown. Remove from the oven and allow to cool.
2. In a medium mixing bowl, beat the sugar into the eggs with a hand held mixer until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.
3. Bring coconut milke to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar. Place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, about five minutes, then stir in the toasted coconut, heavy cream and vanilla. Cover and refrigerate until cold (about 5 hours) or overnight.
4. Pour the custard into the ice-cream machine. 


taken from http://www.bakingandbooks.com/2006/11/19/homemade-coconut-ice-cream/