Yuletide Angel Coconut ice cream

• 3 cups half and half
• 6 ounces shredded sweetened coconut
• 3 1/2 ounces sugar (1/2 cup)
• 1 tablespoon canned cream of coconut
• 8 egg yolks
• 1/4 cup heavy cream

1. Scald coconut with half and half.
2. Strain and squeeze coconut to remove liquid; discard coconut.
3. Mix sugar with cream of coconut and yolks; mix in half and half.
4. Cook over medium heat, stirring constantly, until mixture thickens.
5. Do not boil.
6. Add heavy cream and freeze in ice cream freezer to form soft ice cream.

coconut, sugar, cream of coconut, egg yolks, heavy cream

Taken from cooking.nytimes.com/recipes/922 (may not work)