Coconut Ice Cream

Yield: 6 servings.

2 (14-ounce) cans chilled unsweetened coconut milk
1 cup plus 3 tablespoons sugar
1 cup chilled half and half

Whisk coconut milk, sugar, half and half in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions.

Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)

Serve this recipe with Brandied Dried Plum and Banana Compote

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