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1
In a 2- to 3-quart pan, combine sugar, half-and-half, and coconut milk. Stir over high heat until bubbles form at pan edge (scalding, about 180u00b0), 5 to 8 minutes.
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2
In a small bowl, whisk eggs to blend. Then whisk about 1/2 cup of the hot cream mixture into eggs. Return egg mixture to pan and stir over medium-low heat with a flexible spatula-scraper, scraping pan bottom and sides thoroughly for even cooking, until custard thickly coats a metal spoon (about 190u00b0), 8 to 10 minutes.
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3
Add vanilla to custard.
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4
At once, nest pan in ice water and stir custard often until mixture is cold, 10 to 15 minutes.
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5
Pour cold custard through a fine strainer into a bowl, then pour mixture into an ice cream maker (1-qt. or larger capacity), or strain directly into the maker; discard residue. Freeze according to manufacturer's directions.
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6
As ice cream churns, stir coconut in a 10- to 12-inch frying pan over medium-high heat until toasted, about 4 minutes. Pour from pan and let cool.
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7
When ice cream is almost firm enough to scoop , add coconut and macadamia nuts. Continue freezing until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.
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8
Serve softly frozen, or freeze airtight (see below).
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9
Firming and Storing Ice Cream:
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10
To get frozen desserts hard enough to scoop onto a cone, or to store them, transfer when frozen to an airtight container and put in the freezer at least 3 hours or up to 1 week.
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11
If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.
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12
For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.
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13
Nutritional analysis per 1/2 cup.
