2 cups milk
3 egg yolks
1/4 cup light corn syrup, warmed
3 tablespoons butter, melted
Few drops vanilla extract
1 cup shredded coconut
Toasted coconut (for garnish)

Pour milk into a heavy-based saucepan and bring to just below boiling point. Put egg yolks with the syrup into a bowl and beat until thick. Beat in the hot milk and butter. Return the mixture to the rinsed pan and cook over low heat until the custard thickens, stirring constantly do not allow it to boil. Remove from the heat and add vanilla extract and coconut and let cool, stirring occasionally.

Pour the mixture into a container. Cover and freeze until firm, beating twice at hourly intervals.

About 40 minutes before serving time, transfer the ice cream to the refrigerator. Serve each portion decorated with a sprinkling of toasted coconut.

Serves 4.