Coconut Ice Cream

2 cups milk
3 egg yolks
1/4 cup light corn syrup, warmed
3 tablespoons butter, melted
Few drops vanilla extract
1 cup shredded coconut
Toasted coconut (for garnish)

Pour milk into a heavy-based saucepan and bring to just below boiling point. Put egg yolks with the syrup into a bowl and beat until thick. Beat in the hot milk and butter. Return the mixture to the rinsed pan and cook over low heat until the custard thickens, stirring constantly — do not allow it to boil. Remove from the heat and add vanilla extract and coconut and let cool, stirring occasionally.

Pour the mixture into a container. Cover and freeze until firm, beating twice at hourly intervals.

About 40 minutes before serving time, transfer the ice cream to the refrigerator. Serve each portion decorated with a sprinkling of toasted coconut.

Serves 4.