Coconut Ice Cream - cooking recipe

Ingredients

1 Tbsp. flour
2 Tbsp. milk
1 c. milk
1/3 c. light corn syrup
1 egg
1/2 c. top milk
1 tsp. vanilla
1/2 c. shredded coconut
extra coconut for toasting

Preparation

Blend flour with 2 tablespoons milk.
Add 1 cup milk and syrup.
Beat egg whole; add.
Cook over hot water, stirring until thick.
Cool.
Add top milk, vanilla and coconut.
Freeze to mush, using 8 parts crushed ice to 1 part ice cream salt.
Remove dasher.
Cover.
Pack in 4 parts ice to 1 part salt for 3 hours. When serving, sprinkle toasted coconut over top.
Makes 1 quart. May be frozen in electric refrigerator, stirring once after mush has formed.
Serves 8.