Coconut Ice Cream

Description: From Best of Country Cooking. When I get around to making this, I will probably substitute coconut extract for some - if not all - of the vanilla.

Ingredients:

• 1 3/4 cups sugar
• 1/2 teaspoon salt
• 4 cups milk
• 1 1/2 cups flaked coconut, divided
• 4 cups whipping cream
• 1 tablespoon vanilla extract
• flaked coconut, Toasted (optional)

Steps:

1. In a saucepan, combine the sugar, salt and milk; cook and stir over medium heat just until mixture begins to boil.
2. Stir in 1/2 cup coconut.
3. Remove from the heat; let stand for 30 minutes.
4. Strain, discarding coconut.
5. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut.
6. Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a 2-qt. freezer container.
7. Cover and freeze for at least 4 hours before serving.
8. Garnish with toasted coconut if desired.
9. Yield: 2 quarts.