Freshly shaved coconut makes a lovely garnish; you could also sprinkle some shredded packaged coconut over the top.
Recipe information
Yield
Makes 1 1/2 quarts
Ingredients
2 cups unsweetened coconut milk
2 cups half-and-half
1 cup sugar
Preparation
In a large bowl, whisk together the ingredients. Freeze in an ice-cream maker according to the manufacturer’s instructions. Transfer to airtight containers, and store in the freezer up to 10 days.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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