Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  eggs
     3/4           cup  sugar
  2               cups  cream
  1                cup  milk
  15            ounces  canned coconut cream -- (such as coco
                        -- lopez)

Preparation:

1) Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. 2) Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. 3)Pour in the cream and milk and whisk to blend. 4) Add the coconut cream and blend. 5) Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes generous 1 quart. VARIATIONS: 1) COCONUT ALMOND: Add 3/4 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens (about 2 minutes before it is done), then continue freezing until the ice cream is ready. 2) COCONUT CHIP: Add 3/4 cup semisweet chocolate chips after the ice cream stiffens (about 2 minutes before it is done), then continue freezing until the ice cream is ready. 3) COCONUT RUM: Whisk 2 tbsp. rum, preferably dark , into the cream mixture before transferring it to the ice cream maker. Complete the recipe as directed. Typed by Lynn Thomas DCQP82A. Source: Ben and Jerry's Ice Cream and Dessert Book. Lynn's notes: If you really like the taste of coconut, then you'll love this

Nutritional Information:

355 Calories (kcal); 26g Total Fat; (64% calories from fat); 5g Protein; 27g Carbohydrate; 103mg Cholesterol; 78mg Sodium