Coconut Ice Cream

• 1 c. flaked coconut
• 1 (15 oz.) can cream of coconut
• 1 c. half and half
• 1/4 c. light corn syrup

1. Finely chop flaked coconut.
2. In large bowl, with wire whisk or fork, beat coconut, cream of coconut, half and half, light corn syrup and 2 cups of water until smooth.
3. Pour coconut mixture into 9 x 9-inch metal baking pan.
4. Cover pan with foil or plastic wrap. Freeze until partially frozen, about 3 hours, stirring occasionally.
5. Spoon mixture into chilled large bowl; with mixer and chilled beaters, at medium speed, beat mixture until smooth but still frozen.
6. Return mixture to pan; cover and freeze until firm, about 3 hours.
7. To serve, let frozen cream stand at room temperature for 10 to 15 minutes to soften slightly for easier scooping.
8. Garnish with coconut ruffles and mint sprigs.
9. Makes 5 cups or 8 servings.

flaked coconut, cream of coconut, light corn syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=652442 (may not work)