Coconut Ice Cream - cooking recipe

Ingredients
    1/2 cup shredded sweetened coconut
    1 cup sugar
    3 large eggs
    1 teaspoon cornstarch
    1/4 teaspoon salt
    1 cup half-and-half
    1 1/2 cups unsweetened coconut milk
    1 cup heavy cream
    2 teaspoons vanilla extract
Preparation
    Spread coconut out on a baking sheet lined with foil.
    Place in a 400\u00b0 oven for 5-7 minutes or until coconut turns a light brown; take out of the oven and allow to cool.
    In a mixing bowl, beat the sugar into the eggs until thickened and a pale yellow color.
    Beat in the cornstarch and salt; set aside.
    In a saucepan, mix together the half-anf-half and coconut milk.
    Bring to a boil over medium heat.
    Remove pan from heat and slowly beat the hot liquid into the eggs/sugar mixture.
    Pour the entire mixture back into the pan and set on low heat.
    Stir constantly with a whisk or wooden spoon until the custard gets slightly thickened (don't let the mixture boil or the eggs will scramble).
    Remove from heat and pour the hot custard mixture through a strainer into a large clean mixing bowl.
    Let the custard cool slightly, then stir in the toasted coconut, cream, and vanilla.
    Cover and refrigerate until cold or overnight.
    Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's instructions.
    May eat right away or transfer to a freezer container and freeze 2 hours.

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