Coconut Ice Cream

Coconut Ice Cream

1-3/4 cups sugar
1/2 teaspoon salt
4 cups milk
1-1/2 cups flaked coconut, divided
4 cups heavy whipping cream
1 tablespoon vanilla extract
Toasted flaked coconut, optional

In a saucepan, combine the sugar, salt and milk; cook and stir over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes.

Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired. Makes 2 quarts.