Healthier No-Bake Cookies

This ice cream
is oh so creamy and delcious. When I make it, I hide it from my kids because
it's just too good to share (Preston snuck a bite after I took the picture and
said, "This is goooood!" Too bad I'm not sharing:)). It is great on
it's own, but is also quite perfect scooped on top of a brownie
or a brown
butter chocolate chip cookie.

Toasted Coconut
Ice Cream

1 cup dried
unsweetened shredded coconut

1 cup whole milk



2 cups heavy
cream



3/4 cup sugar



A big pinch of
salt



5 large egg
yolks



1 tablespoon
pure vanilla extract

On a baking sheet,
evenly spread shredded coconut and bake in a 350 degree oven for 5-8 minutes
until it is golden brown. Stir the coconut frequently to allow for even
toasting.

Heat the milk,
one cup of heavy cream, sugar and salt in a medium saucepan until it is just steaming.
Add the coconut to the milk mixture, cover and remove from heat. Let steep for
one hour (I didn't a little longer).

Reheat the milk
mixture and then strain through a mesh strainer making sure to squeeze our all
the liquid from the coconut solids. Throw out the coconut. Whisk the egg yolks
in a medium bowl and slowly pour the warmed milk mixture in while continuing to
whisk.

Pour the
contents back into the pan. Stir over medium heat with a spatula until the
mixture thickens (coats a back of a spoon). Strain the custard through a mesh
strainer and stir in the remaining cup of cream and the vanilla. Chill
overnight. Freeze ice cream according to your ice cream machines instructions.

Recipe adapted slightly from Use Real Butter