This creamy dessert is from Annette Calloway of Nashville, Tennessee. Her mother created the distinctively Southern ice cream flavor for the family’s annual Fourth of July gathering in Alabama.

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POLLY ANNE’S TOASTED COCONUT PECAN ICE CREAM

1 ½ cups sugar

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

1 (6-ounce) container frozen whipped topping, thawed

2 teaspoons coconut extract

2 teaspoons vanilla extract

1 cup coconut, toasted

1 cup chopped pecans, toasted

Milk

In a large bowl combine the sugar, sweetened condensed milk, evaporated milk, whipped topping, coconut extract, vanilla extract, coconut, and pecans, and mix well. Pour into a 4-quart ice cream freezer container. Add enough milk to reach the fill line of the container. Freeze according to the manufacturer’s instructions. Scoop into a freezer container and freeze for several hours until firm.

97814016054_0011_005.jpg Makes 16 cups, or 32 servings