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1
Make the ice cream base: Set a fine-mesh strainer on top of a bowl. Set up another large bowl filled with ice water and set by the stove.
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2
Place the cream, coconut milk, cocoa powder, 1/2 cup of the sugar, the salt, and the vanilla extract in a medium saucepan, whisking until thoroughly blended. Bring to a boil, still whisking; then reduce the heat to a simmer and cook for 1 minute, still whisking. Remove from the heat and add the chocolate chips, stirring until smooth.
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3
In a separate bowl, combine the egg yolks and remaining sugar and whisk together for about 2 to 3 minutes, until light and fluffy. Slowly drizzle the warm cream-and-coconut-milk mixture into the egg yolks, whisking constantly and vigorously; then pour the entire warmed egg yolk and milk mixture back into the saucepan and set over medium-low heat, still whisking.
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4
Using a large mixing spoon, stir the mixture constantly over medium heat until it thickens and coats the back of the spoon. Pour the warm mixture through the strainer into the prepared bowl and set the bowl immediately into the ice bath, stirring gently. Discard the solids.
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5
Pour the mixture into a plastic container, cover, and refrigerate for at least 24 hours and up to 36 hours.Make the macaroon crumble: Preheat the oven to 225u00b0 F. Spray a rimmed baking sheet with nonstick vegetable oil spray and line it with a layer of parchment paper or a Silpat.
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6
Make the macaroon crumble: In a medium-sized bowl combine the coconut, egg whites, sugar, and kosher salt.
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7
Place the mixture onto the baking sheet and flatten into the thinnest layer you can with a rubber spatula. Bake for 2 hours or until dried out and toasty. Remove and break apart. This can be made 2 days in advance and stored in a sealed plastic container.
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8
Put it all together: Scrape the chilled mixture into a bowl, mix in the crumbled coconut macaroons and then transfer to an ice cream maker and follow the manufacturer's instructions. Cover and freeze overnight.
