Iced Parfait

Directions

1. 1
   In a medium saucepan over medium heat, combine the sugar and water and cook to the fine thread stage.
2. 2
   In a medium mixing bowl, beat the egg yolks.
3. 3
   While the machine is running, pour the sugar mixture into the egg yolks, mixing until the mixture is cool.
4. 4
   Add the coconut extract.
5. 5
   In a small bowl, whip the chilled cream and milk together until very firm.
6. 6
   Fold the whipped cream into the egg mixture, then slowly fold in the toasted coconut.
7. 7
   Pour into a loaf pan and freeze for 6 hours.
8. 8
   Just before serving, dip the mold in warm water to slightly loosen it from the sides of the mold.
9. 9
   Set a platter on top of the mold and invert.
10. 10
    Garnish with more coconut and mint sprigs.