ICE CREAM (CUSTARD), TOASTED COCONUT VANILLA
1 1/2 cups heavy cream
1 cup unsweetened coconut milk
1 cup sugar
6 egg yolks
1 teaspoon real vanilla or 1/2 pod vanilla bean paste
1 cup sweetened coconut, oven toasted in oven at 325°F. for 7-10 minutes.
Blend all ingredients including toasted coconut with a whisk in a medium sauce pot. Over medium heat and stirring constantly, bring to just below simmer, (170°F if you have a thermometer), or watch for steam to start and only a few tiny bubbles around the inside of pan. Pull off the heat and place in shallow sided pan to cool completely before placing into your ice cream maker. Follow machine directions from there.
At service, add a little more toasted coconut to give some texture and crunch.