Coconut Ice Cream

Directions

1. 1
   Finely chop flaked coconut.
2. 2
   In large bowl, with wire whisk or fork, beat coconut, cream of coconut, half and half, light corn syrup and 2 cups of water until smooth.
3. 3
   Pour coconut mixture into 9 x 9-inch metal baking pan.
4. 4
   Cover pan with foil or plastic wrap. Freeze until partially frozen, about 3 hours, stirring occasionally.
5. 5
   Spoon mixture into chilled large bowl; with mixer and chilled beaters, at medium speed, beat mixture until smooth but still frozen.
6. 6
   Return mixture to pan; cover and freeze until firm, about 3 hours.
7. 7
   To serve, let frozen cream stand at room temperature for 10 to 15 minutes to soften slightly for easier scooping.
8. 8
   Garnish with coconut ruffles and mint sprigs.
9. 9
   Makes 5 cups or 8 servings.