Even though it has been cold enough all summer in San Francisco to turn on the heat, one recent day we also turned on the ice cream machine. This recipe comes from The Ultimate Ice Cream Book, by Bruce Weinstein, and it is absolutely fabulous.
1/2 cup shredded sweetened coconut
1 c sugar
3 large eggs
1 t cornstarch
1/4 t salt
1 c half-and-half
1 1/2 c unsweetened coconut milk
1 c heavy cream
2 t vanilla extract
Preheat the oven to 400. Spread the coconut on a baking sheet and toast in the hot oven for 7 minutes or until the coconut turns light brown. Set aside to cool.
In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.
Combine the half-and-half with the coconut milk in a heavy saucepan. Bring to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar. Pour the entire mixture back into the saucepan and 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 (yuck!) Remove from the heat and our the hot custard through a strainer into a large, clean bowl. Allow to cool slightly, then stir in the toasted coconut, cream, and vanilla.
Cover and refrigerate until cold, or overnight.
Once the custard is nice and cold, give it a good stir and then freeze in your ice cream machine according to its instructions. Put on a wool sweater and eat.