Coconut Cream Pie Ice Cream

There is a certain someone who begs me to make this for him. He knows who he is...

Coconut Cream Pie Ice Cream

1 3/4 c. whole (or 2%) milk
1 1/4 c. coconut milk
1 c. cream
1 1/2 c. sugar
3 large eggs
6 Tbsp sweetened flaked coconut, toasted
10 vanilla wafers, crushed
Combine 1st three ingredients in a medium, heavy saucepan, and bring to boil. Remove from heat. Combine sugar and egg yolks, beat at high speed with an electric mixer until it becomes thick and pale. Gradually add half of the hot milk mixture to sugar mixture, stirring constantly with a whisk. Return sugar & milk mixture to pan. Cook over medium-low heat 2 minutes or until a thermometer registers 160 degrees, stirring constantly. Place pan in an ice-filled bowl. Cool completely.

Pour into an ice-cream freezer & freeze according to manufacturer's instructions. After frozen, stir in crushed cookies & coconut. Spoon into a freezer-safe container & freeze 1 hour before serving.

Yield: 8 (3/4 c.) servings