The coconut ice cream is finished!

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It came out really well. I was a bit nervous because after I heated the half and half and coconut milk, I took it off the heat and slowly added it to the egg/sugar/corn starch mixture. I know how to temper eggs so I was able to do that without scrambling the eggs. Then you put the mixture back into the pot and heat it on low and stir constantly until the custard "thickens slightly". Yeah well I was stirring and stirring and stirring for almost 20 minutes and I didn't notice any visible thickening so I just gave up and continued on with the rest of the recipe. It did thicken up a bit as it chilled in the fridge. Then I put it in the ice cream machine to churn and it was nothing doing for the first several minutes. I was totally disheartened. I thought that the whole thing was a bust. After another 5 minutes, though, I saw that it was freezing just fine. It turned out beautifully and tastes delicious! The consistency was like a thick soft-serve straight out of the machine but, obviously, I'm not going to eat it now and I need to save it so I put it into 2 Rubbermaid containers and put it into the freezer. It will be more like hard ice cream in a couple of hours. I'm looking forward to making another flavor soon!