Title: Toasted Almond Coconut Ice Cream - Glorious Liqueurs
Categories: Makebooze
Yield: 1 Quart

1 2/3	c	Flaked coconut, divided
2	c	Milk, about
2	c	Heavy cream
1/2	c	Sugar
6		Egg yolks
1/4	c	Liqueur Brule
2/3	c	Whole natural almonds,
		Toasted and chopped

Toast 1 cup coconut in 325F. oven about 5 minutes, stirring several times, until golden.

Scald milk and coconut; remove and let stand 30 minutes. Press through a fine sieve, discard coconut and adding more milk if necessary, to make 1 cup.

Bring milk, cream and sugar just to a simmer.

Whisk egg yolks just enough to liquefy them. Whisking constantly, beat in about a third of the hot milk, then whisk yolks back into saucepan.

Cook over low heat until mixture thickens and coats a spoon. Immediately remove from heat and strain. Cover directly with plastic wrap; chill until cold.

Stir the liqueur into the custard and freeze in an ice cream maker according to manufacturers directions, adding the remaining coconut and nuts as directed.

New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.

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