Recipe(tried): Coconut Ice Cream (2), Coconut Custard Pie

COCONUT MILK ICE CREAM

1 c Sugar
2 lg Eggs
4 c Canned coconut milk

1. In a bowl beat together the sugar and eggs until
pale in color, about 5 minutes. Beat in the coconut
milk.
2. Freeze in an ice cream maker according to the
manufacturer's instructions. Serve right away or
store in the freezer.
TIPS: allow extra time for hardening in the freezer
if you use an ice cream maker that turns out a
soft ice cream.
from The Well-Filled Tortilla by Victoria Wise and
Susanna Hoffman

COCONUT ICE CREAM

6 large egg yolks
pinch of salt
2 C. heavy cream
15 oz. can of cream of coconut
2 t. vanilla extract

Beat the egg yolks with a mixer until they are a
pale yellow and form a thick ribbon.
In a saucepan, scald the cream. Gradually stir 1 C.
of the cream into the egg yolks. Add the yolk mixture
back to the saucepan. Cook custard for another 2 -
4 minutes. Do not boil. You want the custard to coat
the back of a spoon.
Cool the cream mixture and whisk in the can of cream
of coconut, salt and the vanilla. Chill for at least
4 hours.
Put the chilled custard in the freezer container.
Freeze according to manufacturer's instructions.

COCONUT CUSTARD (PAY DE COCO)

6 cups coconut milk
2 cups milk
4 cups sugar
12 eggs
3/4 cup cornstarch
4 cups coconut flakes

Bring coconut milk and milk to a boil. Whip together sugar, eggs and cornstarch. Mix all together until thick. Cook on low heat five to ten minutes, constantly stirring. Pour into a nine-inch pre-baked pie shell, then refrigerate until cool. Sprinkle coconut flakes over top before serving.