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Frozen Cocoanut Custard or Cocoanut Ice Cream

3 quarts of milk. 18 ounces of sugar. 15 yolks of eggs. 1 pound of desiccated cocoanut--the sugared kind free from oil and rancidity is best.

Make the custard as usual and stir in the cocoanut while it is still warm after straining. Freeze and beat as usual. A little lemon or orange flavoring can be added.

The ordinary ice cream or starch custard can be used the same way as well.