Banana-Coconut Ice Cream

Ingredients

• 2 cups sweetened flaked coconut
• 1 cup sugar
• 6 egg yolks
• 4 cups milk
• 2 cups half-and-half
• 1 (15-ounce) can cream of coconut
• 2 teaspoons vanilla extract
• 3 ripe bananas, mashed
• Garnish: toasted sweetened flaked coconut

Preparation

1. Bake coconut in a shallow pan at 350°, stirring occasionally, 10 minutes or until toasted.
2. Whisk together sugar, egg yolks, and milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and will coat a spoon (do not boil).
3. Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Fold in banana. Cover and chill 3 hours.
4. Pour mixture into freezer container of a 1-gallon hand-turned or electric ice-cream freezer. Freeze according to manufacturer's instructions.
5. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Garnish, if desired.
6. Note: For testing purposes only, we used Coco Lopez Cream of Coconut.