Coconut Ice Cream

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.

* Per serving · 4 servings · Values may vary.