• 1 cup Coconut Milk
• 2 cups Heavy Cream
• 3/4 cup Sugar
• 4 Duck Egg Yolks
• pinch of salt
• 1 teaspoon Vanilla Extract
• 1.5 cups Unsweetened Coconut Flakes
1. Gently heat coconut milk, heavy cream, sugar, and salt in a saucepan without letting it boil.
2. Whisk egg yolks in separate bowl large enough to hold cream mixture. Temper the yolks by slowly adding the warmed cream mixture to the yolks, stirring constantly.
3. Transfer the egg and cream mixture back to the saucepan, and continue heating and stirring over medium heat until the mixture thickens and coats the back of a wooden spoon.
4. Strain the custard, transfer to a shallow dish, and allow to cool in the refrigerator for a few hours, or overnight.
5. Meanwhile, toast coconut flakes in a 350° oven for about 5 minutes or until a light golden brown.
6. Freeze the chilled custard in your ice cream maker according to the manufacturer’s instructions.
7. Add 1 cup of the cooled coconut flakes to the ice cream about 5 minutes before it is done turning, save the remaining coconut flakes for garnishing later.