Coconut Ice Cream - cooking recipe

Ingredients

1 3/4 cups sugar
1/2 teaspoon salt
4 cups milk
1 1/2 cups flaked coconut, divided
4 cups whipping cream
1 tablespoon vanilla extract
flaked coconut, Toasted (optional)

Preparation

In a saucepan, combine the sugar, salt and milk; cook and stir over medium heat just until mixture begins to boil.
Stir in 1/2 cup coconut.
Remove from the heat; let stand for 30 minutes.
Strain, discarding coconut.
Place milk mixture in a large bowl; add cream, vanilla and remaining coconut.
Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a 2-qt. freezer container.
Cover and freeze for at least 4 hours before serving.
Garnish with toasted coconut if desired.
Yield: 2 quarts.