Coconut Ice Cream

Directions

1. 1
   In a medium saucepan, toast sweetened coconut until deeply golden, about 5 minutes.
2. 2
   Transfer to a plate; reserve.
3. 3
   In the same saucepan, toast 1 cup shredded unsweetened coconut until deeply golden, about 5 minutes.
4. 4
   Add coconut milk, heavy cream, whole milk, sugar and salt, simmering until sugar completely dissolves, about 5 minutes.
5. 5
   Remove pot from heat.
6. 6
   In a separate bowl, whisk yolks.
7. 7
   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.
8. 8
   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).
9. 9
   Remove from heat and let custard steep for 1 hour.
10. 10
    Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids.
11. 11
    Cool mixture to room temperature.
12. 12
    Cover and chill at least 4 hours or overnight.
13. 13
    Churn in an ice cream machine according to manufacturers instructions.
14. 14
    Add reserved toasted coconut during the last 2 minutes of churning.
15. 15
    Serve directly from the machine for soft serve, or store in freezer until needed.