Toasted Coconut Ice Cream Recipe

Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.

Bake coconut in the preheated oven turning once until toasted 6 to 10 minutes. Cool completely.

Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.

Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line if necessary. Freeze according to the manufacturer's instructions.