Banana Coconut Ice Cream Recipe

• 2 c. sweetened flaked coconut
• 1 c. sugar
• 6 x egg yolks
• 4 c. lowfat milk
• 2 c. half-and-half
• 1 can cream of coconut - (15 ounce)
• 2 tsp vanilla extract
• 3 x ripe bananas mashed Toasted sweetened flaked coconut for garnish

1. Bake coconut in a shallow pan at 350 degrees, stirring occasionally, 10 min or possibly till toasted.
2. Whisk together sugar, egg yolks, and lowfat milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 min or possibly till mix thickens and will coat a spoon (don't boil).
3. Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla.
4. Mix in banana.
5. Cover and refrigerate3 hrs.
6. Pour mix into freezer container of a 1-gallon hand-turned or possibly electric ice-cream freezer.
7. Freeze according to manufacturer's instructions.
8. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.
9. Garnish, if you like.
10. Comments: Use very ripe bananas for the richest flavor.
11. For testing purposes only, we used Coco Lopez Cream of Coconut.
12. This recipe yields 2 1/2 qts.
13. Yield: 2 1/2 qts

coconut, sugar, egg yolks, milk, cream of coconut , vanilla, bananas mashed

Taken from cookeatshare.com/recipes/banana-coconut-ice-cream-76890 (may not work)