Toasted Coconut Ice Cream
|Evaporated milk||24 Ounce (2 Can)|
|Sugar||1 Cup (16 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Flaked coconut||1 1⁄3 Cup (21.33 tbs), toasted|
1. In a small saucepan combine evaporated milk and sugar. Cook and stir till sugar dissolves; remove from heat. Stir in vanilla. Cool slightly. Cover surface with plastic wrap and refrigerate 1 1/2 to 2 hours or till well chilled. Stir in whipping cream and coconut. Freeze in a 3- to 4-quart icecream freezer according to manufacturer's directions. Ripen 4 hours. If desired, serve in coconut cups and garnish with coconut curls.