Coconut Ice Cream

• 6 cups half-and-half
• 2 cups milk
• 1 1/2 cups sugar
• 1/8 teaspoon salt
• 5 eggs, beaten
• 5 egg yolks, beaten
• 2 cups whipping cream
• 2 (6-ounce) packages frozen coconut, partially thawed
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons coconut extract

1. Combine half-and-half, milk, sugar, and salt in a 4-quart saucepan; cook over medium heat 10 minutes or until thickened, stirring constantly.
2. Combine eggs and egg yolks. Stir one-fourth of half-and-half mixture into egg mixture. Add to remaining half-and-half mixture, stirring constantly. Cook 1 minute; remove from heat, and let mixture cool.
3. Beat whipping cream until stiff. Fold cream, coconut, vanilla, and coconut extract into half-and-half mixture. Pour into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1 hour before serving.

milk, sugar, salt, eggs, egg yolks, whipping cream, frozen coconut, vanilla, coconut

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