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1
Set a fine-mesh strainer over a large heatproof bowl; set aside.
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2
Combine the cream, coconut milk, 1/4 cup of the sugar, nonfat dry milk, and salt in a medium saucepan and whisk until the milk powder dissolves.
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3
Bring to a simmer over medium heat, stirring occasionally.
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4
Meanwhile, whisk the eggs, remaining 1/4 cup sugar, and vanilla in a medium bowl until thick and pale yellow in color.
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5
When the cream mixture is ready, slowly whisk about one-third of it into the eggs, whisking constantly so the warm cream doesnt scramble the eggs.
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6
Return the cream-egg mixture to the saucepan.
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7
Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 3 minutes.
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8
(When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)
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9
Pour the mixture through the strainer into the bowl and discard the contents of the strainer.
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10
Stir the flaked coconut into the ice cream base until incorporated.
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11
Press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
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12
Refrigerate until completely chilled, at least 4 hours.
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13
Freeze the ice cream base in an ice cream maker according to the manufacturers directions.
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14
Serve immediately for a soft ice cream, or transfer the mixture to an airtight container and freeze until solid.
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15
Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
