Toasted Coconut Ice Cream
*To toast coconut:
Spread in a single-layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 10 minutes or until light golden brown, stirring occasionally.
**To make coconut shell cups:
Locate the three soft eyes at top of coconut. Pierce eyes and drain coconut milk. Lay coconut on side and with a hammer, tap firmly until coconut begins to crack. Rotate one quarter turn and tap again. Continue turning and tapping until coconut cracks into pieces; use as serving bowls.For curls, separate meat from shell in large pieces. Cut slices from a long edge, using a vegetable peeler. Arrange slices on a baking sheet. Bake in a 350 degree F oven for 2 to 3 minutes or until edges just start to brown. Cool in pan on wire rack. Store in tightly covered shallow container.
To ripen ice cream in a traditional-style ice-cream freezer, after churning, remove the lid and dasher and cover the top of freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can, using 4 cups ice to 1 cup salt. Ripen about 4 hours.
When using an ice cream freezer with an insulated can, after churning, remove dasher; replace lid. Cover the lid with ice and cover with a towel. Ripen about 4 hours.