Desserts, Elaine Walker, Ice Cream

Coconut Ice Cream

1 cup whole milk
1 (15 ounce) can cream of coconut, (Coco Lopez brand, in the alcohol mixers aisle of the grocery store. Can use either the regular or light version.)
1-1/2 cups heavy cream
1-1/2 cups sweetened flaked coconut

Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.

Pour into the container of an ice cream maker, and freeze according to the manufacturer’s instructions. (For the Cuisinart, put the blade in so that the circle is at the top. Turn the machine on first and then pour in the ice cream.)