Lemon and Toasted Coconut Ice Cream

• 3 large eggs
• 1 1/2 cups sugar
• 2 1/2 cups half-and-half
• 1 cup fresh lemon juice (3 to 4 lemons)
• 1 tablespoon freshly grated lemon zest
• 1 cup sweetened flaked coconut, toasted lightly and cooled

1. In a bowl with an electric mixer beat the eggs with the sugar and a pinch of salt until the mixture is thick and pale.
2. Beat in the half-and-half, the lemon juice, and the zest.
3. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions, adding the coconut during the last 10 minutes of freezing.

eggs, sugar, lemon juice, freshly grated lemon zest, coconut

Taken from www.epicurious.com/recipes/food/views/lemon-and-toasted-coconut-ice-cream-10369 (may not work)