Coconut Cream Pie Ice Cream

• 1 3/4 cups 2% reduced-fat milk
• 1 1/4 cups light coconut milk
• 1 cup half-and-half
• 1 1/2 cups sugar
• 3 large egg yolks
• 6 tablespoons sweetened flaked coconut, toasted
• 10 vanilla wafers, crushed

1. Combine the first 3 ingredients in a medium, heavy saucepan, and bring to a boil. Remove milk mixture from heat.
2. Combine sugar and egg yolks; beat with a mixer at high speed until thick and pale. Gradually add half of hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 2 minutes or until a thermometer registers 160u0b0, stirring constantly. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.
3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stir in coconut and cookies. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

milk, light coconut milk, sugar, egg yolks, coconut, vanilla wafers

Taken from www.myrecipes.com/recipe/coconut-cream-pie-ice-cream (may not work)