Coconut Ice Cream, Take 2

This was so much better.  I forgot the lime, but I'm totally ok with that.

1 coconut
1 can of coconut milk
approx. 1 cup cream
3/4 c. of maple syrup
1-2 tsp. vanilla

So, this time, I cooked the coconut at 350 degrees until it cracked.  Maybe a little longer.  The thing is I was expecting it to take a while since it never happened last time, and I didn't check it until it had been in there for an hour already, and it had cracked.  It had started drying out (and this one did have milk in it, but I couldn't get it out!  I get an F on opening coconuts) already, but it was still slightly moist.  So after I got all the meat out, I put it in the food processor and pureed it with the entire can of coconut milk.  Then I chilled it.  It measured about 3 cups, so I put enough cream in my measure to equal 4 cups of liquid.  Then I poured in the maple syrup, and I didn't actually measure the vanilla, but I am guessing it was closer to 2 teaspoons than 1.  I love vanilla.  Anyway, this was wonderful.  It totally satisfied the craving and I'm not one bit sad that I forgot to add the lime.  Colin didn't like it, but Ansley, Silas, both babies and our Chinese exchange student all ate a huge bowl.  And no I'm not kidding. Length of stay tbd. ;)