Mounds Ice Cream

Rich, creamy coconut ice cream laced with coconut and dark chocolate! Nothing better....worth busting a diet for.

• Ready In: 20 mins
• Yields: 3-4 qts

Ingredients

• 3  cups granulated sugar
• 1⁄2 teaspoon salt
• 1 (13 1/2ounce) can coconut milk
• 3  cups  whole milk
• 6  large eggs, beaten
• 2  pints heavy whipping cream
• 1  tablespoon vanilla extract
• 1  cup sweetened flaked coconut
• 8  ounces  dark chocolate bars, shaved (Sam's Choice, dark is my favorite)

Directions

1. In a heavy saucepan, combine sugar, salt and coconut and whole milk. Cook over medium heat stirring occaasionally until mixture is streaming. Reduce heat to low. In a medium bowl, slightly beat eggs. Slowly whisk half of the hot mixture into the eggs and pour all back into the saucepan. Cook over medium-low heat until slightly thickened, about 3-4 minutes. Remove from heat and refrigerate until cold or preferably overnight (get the best results this way).
2. When ready to make the ice cream, stir heavy cream, coconut and vanilla into the chilled custard. Pour into the ice cream maker and freeze until thick.
3. Stir the shaved chocolate into the thickened ice cream and place in freezer to harden.