Coconut Ice Cream - cooking recipe

Ingredients

1 c. flaked coconut
1 (15 oz.) can cream of coconut
1 c. half and half
1/4 c. light corn syrup

Preparation

Finely chop flaked coconut.
In large bowl, with wire whisk or fork, beat coconut, cream of coconut, half and half, light corn syrup and 2 cups of water until smooth.
Pour coconut mixture into 9 x 9-inch metal baking pan.
Cover pan with foil or plastic wrap. Freeze until partially frozen, about 3 hours, stirring occasionally.
Spoon mixture into chilled large bowl; with mixer and chilled beaters, at medium speed, beat mixture until smooth but still frozen.
Return mixture to pan; cover and freeze until firm, about 3 hours.
To serve, let frozen cream stand at room temperature for 10 to 15 minutes to soften slightly for easier scooping.
Garnish with coconut ruffles and mint sprigs.
Makes 5 cups or 8 servings.