When I first made this I had to pinch myself to see if I was dreaming...this is just that good.
2 cups half and half
8 egg yolks
2/3 cup sugar
1 cup Coco Lopez
2 cups heavy cream
1/2 teaspoon coconut extract
1 cup toasted coconut
beat egg yolks with sugar, Set aside.
Combine half and half and Coco Lopez in heavy saucepan over medium heat. Stir gently until mixture begins to simmer. Slowly pour mixture into eggs, mixing well. Transfer mixture back into pan and continue cooking while stirring using wooden spoon until slightly thickened and mixture coats back of spoon. (Dragging finger over back of spoon leaves a track that stays in place.) Remove from heat and place in large bowl. Stir in extract and cream. Refrigerate until very cold. Mix in ice cream mixer, adding toasted coconut in the last 5 minutes.
Yield:
"2 quarts" or one serving...
