Toasted Coconut Ice Cream

• 2 (12 ounce) cans evaporated milk
• 1 cup sugar
• 2 cup whipping cream
• 1 cup unsweetened coconut milk
• 1 tbsp lemon or lime juice
• 1 tbsp vanilla (I add a little extra).
• 1 2/3 cup coconut, toasted

1. In a large bowl, combine evaporated milk, sugar, and coconut milk; stir until sugar is dissolved.
2. Stir in whipping cream, lemon or lime juice, and vanilla.
3. Stir in 1 1/3 cups of the coconut.
4. Pour coconut mixture into freezer canister of 2 quart ice cream freezer.
5. Freeze according to manufacturer's directions.
6. If desired, ripen ice cream about 4 hours.
7. To serve, scoop ice cream into dessert dishes.
8. Sprinkle with remaining coconut.
9. * To toast coconut, preheat the oven to 350F.
10. Spread the coconut in a single layer in a shallow baking pan.
11. Bake for 5 to 10 minutes or until the coconut is light golden brown, stirring occasionally.

milk, sugar, whipping cream, unsweetened coconut milk, lemon, vanilla, coconut

Taken from cookpad.com/us/recipes/334626-toasted-coconut-ice-cream (may not work)