1 1/2 cups whipping cream
3/4 cups sugar
1 1/2 cups half and half
2 teaspoons vanilla
3/4 cup toasted coconut(extra for garnish)

In a glass bowl, mix the cream, sugar vanilla and half and half. Stir thoroughly to ensure the sugar is dissolved.

Crumble the toasted coconut to make smaller pieces and add to the milk mixture, serving a small amount for garnish. Cover bowl and place mixture in refrigerator to chill.

To make the ice cream, pour mixture in frozen bowl of ice cream maker. If not full, add 1/2 cup cold milk and follow the ice cream maker's instructions. Stir occasionally to keep coconut from attaching to dasher. The ice cream should make in about 20 minutes.
Sprinkle a little of the toasted coconut on top of each bowl of ice cream when serving.

To Toast Coconut: place 3/4 cups coconut in dry skillet, turned to low heat. Stir coconut until it is toasted a golden brown (about 10 minutes). Remove from skillet and let cool before using.