The Islands Coconut Ice
2 cups whole milk
3 cups shredded coconut, fresh or packaged
1 cup sugar
pinch cream of tartar
1 egg yolk, beaten
a few drops almond extract
In small saucepan, scald milk. Place 2 cups coconut in a sieve. Pour hot milk over coconut while holding sieve over large bowl to catch liquid. Use the back of a spoon to squeeze all of the milk out of the coconut.
In large saucepan, combine coconut milk, sugar, and cream of tartar. Cook over low heat, stirring constantly, until sugar has dissolved.
Remove pan from heat and add beaten egg yolk. Beat well with a spoon. Stir in remaining coconut and add 2 or 3 drops almond extract. Taste and add more extract if desired.
Pour into 2 baking dish. Cover with plastic wrap and place in freezer.
Remove coconut ice from freezer after 4 hours and break apart with a fork. Serve immediately.
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