Coconut Ice Cream (Almond Joy Ice Cream Sunday)

Time: 10 minutes prep + 30 minutes mixing + 1 hour freezing
Yield: 5 cups
Recipe passed on to me by the beautiful Julie Thomson, originally from Ben and Jerry's

2 pasteurized eggs, beaten
3/4 C sugar
2 C heavy whipping cream
1 C milk
1 (15 ounce) can Cream of Coconut
Chocolate Syrup (optional)
Sliced Almonds, toasted (optional)
Coconut (optional)

1. Grab a couple of fresh, pasteurized eggs.
2. Crack them into a medium-sized bowl and beat them until fluffy.
3. Add 3/4 cup sugar a little bit at a time, beating the ingredients as you go along. Once all of the sugar is added, beat it for 1-2 minutes or until the mixture thickens up just a bit.
4. Add 2 cups heavy whipping cream, and 1 cup whole milk. Beat it for 1 minute.
5. Grab a can of Cream of Coconut. I found this treasure in the Cocktail Mixer section of my local Walmart. I've also seen it at a Smiths (Kroger) Grocery Store near my home. It's should be easy to locate. Open the can up and pour it into the mixture. Beat it for another minute.
6. Pour the mixture into an Ice Cream Machine. I used this wonderful Cuisinart recommended to me by my sweet friend Julie.
7. Mix the ice cream according to the manufacturers guidllines
8. Eat the ice cream, or place it in a freezer safe container  and pop it into the freezer if you would like it to become more firm. Then scoop it up, drizzle it with chocolate sauce, if you so dare. Sprinkle it with a few toasted almonds, if you care for that sort of thing.  Maybe even a dusting of coconut? Whatever suits your fancy, throw it right on top, won't you?