Hi Micayla,

If you can't find a Nutty Coconut Ice Cream recipe, here's one that you might be able to adapt.

Betsy

Subject: Toasted Coconut Ice Cream
From: tamale@primenet.com
Date: 1996/07/15
Newsgroups: rec.food.cooking

TOASTED COCONUT ICE CREAM

Recipe By: Food & Wine: August '87

1 c sweetened coconut flakes, shredded or flaked
2 c heavy cream
1 c milk
2 tbsps sugar
pinch salt
3 egg yolks
1/2 tsp vanilla extract
1/2 c cream of coconut (such as Coco Lopez)

1. Preheat the oven to 325 degrees. Spread the coconut on a baking sheet
in a thin layer and toast, tossing frequently, for 10 minutes, or until
golden. Let cool.

2. In a heavy medium saucepan, combine the cream, milk, sugar and salt.
Cook over moderate heat, stirring frequently, until the sugar dissolves
and the mixture is hot, 6 to 8 minutes.

3. In a large bowl, beat the egg yolks lightly. Gradually whisk in the
hot liquid in a thin stream. Return to the saucepan and cook over
moderately low heat, stirring constantly, until the custard thickens
enough to coat the back of a spoon lightly, 5 to 7 minutes; do not let
boil.

4. Strain the custard into a metal bowl. Set the bowl in a basin of cold
water and ice and let stand stirring occasionally, until cooled to room
temperature, about 20 minutes. Stir in the vanilla, cream of coconut and
the toasted coconut. Mix well. Cover and refrigerate for at least 6
hours or overnight.

5. Pour the custard into an ice cream maker and freeze according to
manufacturer's instructions. Transfer to a covered container and freeze.
Remove the ice cream from the freezer about 10 minutes before serving.

Makes 1 quart