Coconut Ice Cream Recipe

2 cups Whipping Cream (35%)
1/4 cup Toasted Shredded Coconut
5 Egg yolks
3 tbsp Granulated White Sugar

Bring cream and coconut to a boil in small sauce pan, remove from heat and steep 10 minutes and then return to a boil.
Whisk egg yolks and sugar together, gently temper 1/3 of the hot mixture into eggs and sugar to cool slightly. Add remaining cream mixture to egg, sugar and cream.
Place in freezer stirring frequently or in ice cream machine.