Coconut Ice Cream

1 cup heavy whipping cream
1/2 cup sugar
2 cups half and half
2 teaspoons vanilla
1 1/4 cup toasted coconut (extra for garnish)
In a medium size saucepan over medium-low heat warm the cream with the sugar and vanilla. When hot, but not boiling, remove from heat and let cool slightly. Add the half-and-half and the coconut, stirring well. Cover and place mixture in refrigerator to chill. Place in tub of electric ice cream maker. If not full, add 1/2 cup of cold milk and follow the ice cream maker's instructions. The ice cream should make in about 20 minutes.
Tip: To Toast Coconut: Place coconut on shallow baking pan and bake in 325 degree oven, 12 to 15 minutes, stirring often to prevent burning.

Raspberry Sorbet

cups simple syrup (recipe follows)
3 Tbs. fresh lemon juice (about 1 lemon)
5 cups fresh or frozen raspberries
1 cup water
Combine syrup, lemon juice, raspberries at water. Divide into two equal portions. Blend one portion in a blender on high until smooth. Remove excess seeds by pouring mixture through a fine mesh strainer into a large bowl. Repeat with other portion. Transfer to a plastic storage container and chill in refrigerator for at least 2 hours. Pour mixture into an ice cream maker and follow directions for the machine. Scoop into serving dishes.
**Tip: If you don't have an ice cream maker, pour mixture into a 12 x 12-inch cake pan. Put in freezer. Stir every 15 minutes until slushy. Transfer to a plastic container and freeze for at least 6 hours.
Simple Syrup
2 cups water
2 cups sugar
To make the syrup, bring the sugar and water to a boil in a saucepan, stirring frequently for about 6 minutes or until sugar is completely dissolved. Let syrup cool.
Note: You can make the syrup ahead of time and keep covered in the fridge.

Mai Tai Sorbet

1/2 cup pineapple juice
1/2 cup peach-passion fruit nectar
1/2 cup guava nectar
6 tablespoons dark rum
1/4 cup sugar
4 teaspoons grenadine
1 tablespoon fresh lime juice
4 fresh pineapple wedges (optional)
Combine all ingredients except pineapple wedges in medium metal bowl and stir until sugar dissolves. Transfer sorbet mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze unit firm, about 2 hours. Freeze 4 Martini glasses for 1 hour. Scoop sorbet into frozen glasses. Garnish with pineapple, if desired, and serve.
Note: If you do not have an ice cream maker, you can turn this mixture into a granita - an Italian frozen dessert. Mix 1/2 cup water into sorbet mixture. Freeze in bowl until semi-firm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals, scoop crystals into frozen glasses and serve immediately

SNOW ICE CREAM

1/2 cup milk
14 oz. can sweetened condensed milk
3 lg. eggs
1/4 tsp. salt
1 cup sugar
1 Tbsp vanilla
2 gallons (or more) very fresh, light fluffy snow
Put milk, sweetened condensed milk, eggs and salt in saucepan. Mix with a wire whisk until smooth. Cook over medium heat, stirring constantly with the whisk until the mixture just begins to boil. Remove from heat and add sugar and vanilla. Cover and let cool in the refrigerator. When the mixture is about room temperature, pour it into a large mixing bowl. Add 1 quart of snow and mix. Continue adding more snow until the mixture is very thick and looks like ice cream. Be careful not to add to much snow. Serve right away. 10 servings.