In a pan, toast the coconut for a few minutes; set aside.
Melt the butter in a saucepan. Add the sugar and heat until it forms a light syrup, without boiling. Turn off the heat.
Separate the yolks from the whites one by one in a bowl to ensure that all the eggs are in good condition. Lightly beat the yolks; add to the syrup, mixing quickly to avoid cooking them (although this shouldn't happen since the heat is off). You can use the whites for meringue or an omelet.
Pour a bit of the milk into a bowl and dissolve the cornstarch well. Add to the saucepan along with the rest of the milk, half cream, and coconut.
Return the saucepan with the mixture to the heat for a few more minutes to perfectly integrate everything. Turn off and add the vanilla extract, mix lightly and let cool.
Once cooled, place in the freezer for about 30 minutes. Remove and beat the mixture to break up the ice crystals and incorporate air, which will give it the creamy consistency of ice cream. This is important to prevent it from becoming icy.
Repeat the same operation from the previous step for the next two hours. The last time, let it rest in the freezer for 3 or 4 hours until the ice cream is made. Enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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