Yield 8 servings (serving size: 3/4 cup)

1 3/4 cups 2% reduced-fat milk
1 1/4 cups light coconut milk
1 cup half-and-half
1 1/2 cups sugar
3 large egg yolks
6 tablespoons sweetened flaked coconut, toasted
10 vanilla wafers, crushed

Combine the first 3 ingredients in a medium, heavy saucepan, and bring to a boil. Remove milk mixture from heat.

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 degress, stirring constantly. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.

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.

Julianna Grimes Bottcher, Cooking Light, JULY 2006