Coconut Gelato

Ingredients for 2 cups desiccated coconut (1 cup toasted)
4 egg yolks
2 cups whole milk
1 cup sugar
1 vanilla bean

Preparing the gelato:
Toast one cup of the coconut in an oven at 350 degrees F until golden, stirring 2 or 3 times to get it evenly browned. In a bowl combine sugar and eggs, stir until incorporated.

Heat milk and vanilla bean over med heat, add sugar and egg mixture, stirring constantly. Add 1 cup of the (non toasted) coconut. When mixture is thick and glossy and coats the back of a spoon, remove from heat and cool. Keep in the refrigerator for at least 4 hours or overnight if you can.

When you are ready to freeze the mixture, strain out the vanilla bean and coconut. Pour into ice cream machine and follow the instructions for the model. When it reaches the consistency of soft serve add the toasted coconut. Put into a container and freeze until firm.

Serves 4 to 6