Instructions: Bake coconut in a shallow pan at 350 degrees, stirring occasionally, 10 minutes or until toasted.

Whisk together sugar, egg yolks, and milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and will coat a spoon (do not boil).

Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Fold in banana. Cover and chill 3 hours.

Pour mixture into freezer container of a 1-gallon hand-turned or electric ice-cream freezer. Freeze according to manufacturers instructions.

Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Garnish, if desired.

Comments: Use very ripe bananas for the richest flavor.

For testing purposes only, we used Coco Lopez Cream of Coconut.

This recipe yields 2 1/2 quarts.

Yield: 2 1/2 quarts

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