Coconut Cream Pie Ice Cream

Ingredients

• 3 large egg yolks 
• 1 cup half-and-half 
• 1.3 cups coconut milk light
• 1.8 cups milk 2% reduced-fat
• 1.5 cups sugar 
• 6 tablespoons coconut or sweetened flaked toasted
• 10  vanilla wafers crushed

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• blender
• kitchen thermometer

Directions

1. Combine the first 3 ingredients in a medium, heavy saucepan, and bring to a boil.
2. Remove milk mixture from heat.
3. Combine sugar and egg yolks; beat with a mixer at high speed until thick and pale. Gradually add half of hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 2 minutes or until a thermometer registers 160, stirring constantly.
4. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.
5. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stir in coconut and cookies. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.