Coconut Ice Cream

Preparation

1. Step 1

   In a medium saucepan, toast sweetened coconut until deeply golden, about 5 minutes. Transfer to a plate; reserve.

2. Step 2

   In the same saucepan, toast 1 cup shredded unsweetened coconut until deeply golden, about 5 minutes. Add coconut milk, heavy cream, whole milk, sugar and salt, simmering until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.

3. Step 3

   Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let custard steep for 1 hour.

4. Step 4

   Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.

5. Step 5

   Churn in an ice cream machine according to manufacturer’s instructions. Add reserved toasted coconut during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.