Coconut Ice Cream

Instructions

1. 1

   Few drops vanilla extract 1 cup shredded coconut Toasted coconut (for garnish) Pour milk into a heavy-based saucepan and bring to just below boiling point.

2. 2

   Put egg yolks with the syrup into a bowl and beat until thick.

3. 3

   Beat in the hot milk and butter.

4. 4

   Return the mixture to the rinsed pan and cook over low heat until the custard thickens, stirring constantly — do not allow it to boil.

5. 5

   Remove from the heat and add vanilla extract and coconut and let cool, stirring occasionally.

6. 6

   Pour the mixture into a container.

7. 7

   Cover and freeze until firm, beating twice at hourly intervals.

8. 8

   About 40 minutes before serving time, transfer the ice cream to the refrigerator.

9. 9

   Serve each portion decorated with a sprinkling of toasted coconut.