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1
Preheat the oven to 350F (175C).
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2
Spread the coconut on a baking sheet and bake for 5 to 8 minutes, stirring it frequently so it toasts evenly.
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3
Remove it from the oven when its nice and fragrant and golden brown.
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4
In a medium saucepan, warm the milk, 1 cup (250 ml) of the heavy cream, sugar, and salt and add the toasted coconut.
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5
Use a paring knife, and scrape all the vanilla seeds into the warm milk, then add the pod as well.
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6
Cover, remove from the heat, and let steep at room temperature for 1 hour.
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7
Rewarm the coconut-infused mixture.
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8
Set a mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan.
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9
Press down on the coconut very firmly with a flexible rubber spatula to extract as much of the flavor from it as possible.
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10
Remove the vanilla bean pieces (rinse and reserve them for another use), and discard the coconut.
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11
Pour the remaining 1 cup (250 ml) heavy cream into a large bowl and set the mesh strainer on top.
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12
In a separate medium bowl, whisk together the egg yolks.
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13
Slowly pour the warm coconut-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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14
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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15
Pour the custard through the strainer and stir it into the cream.
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16
Mix in the vanilla or rum and stir until cool over an ice bath.
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17
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
