COCOANUT ICE-CREAM.

The custard base must be made at least 4 hours ahead (or up to 2 days) and chilled completely before churning—this 'aging' period allows flavors to meld and improves the final texture. Store the chilled custard base covered in the refrigerator.

Store finished ice cream in an airtight container pressed with plastic wrap directly on the surface to prevent ice crystals. Keep in the coldest part of the freezer for up to 2 weeks. Let stand at room temperature for 5-10 minutes before scooping for best texture.