Method Prep:5min › Cook:20min › Extra time:5hr › Ready in:5hr25min
Place a frying pan over medium-high heat. Add the coconut and stir constantly till toasted. Remove from heat and set aside.
Combine cream, milk, salt and half of the sugar in a saucepan over medium-high heat. Stir till the mixture starts to bubble at the edges, then add 2/3 of the toasted coconut. Heat again till the bubbles return, then remove from heat and set aside for 20 minutes.
Meanwhile, in a large bowl, whisk the egg yolks till creamy. Add the remaining sugar and whisk well till smooth.
Pass the coconut cream mixture through a sieve and discard the coconut, or reserve for another use. Reheat the cream mixture till bubbles appear around the edges.
Slowly add a ladleful of the hot cream mixture to the egg mixture, whisking constantly. Repeat with one or two more ladlefuls of the hot cream mixture till the egg mixture is hot, then add the egg mixture gradually to the cream mixture in the pan over a medium-low heat. Whisk constantly to avoid curdling. Continue cooking till the custard has thickened.
Place the hot custard in a bowl set in an ice bath. Stir occasionally till cooled, then remove from the ice bath and cover with cling film. Place in the fridge till completely chilled, about 1 to 2 hours.
Transfer the cooled custard to your ice cream maker. Switch it on and freeze according to your manufacturer's instructions. When the custard has frozen, add the remaining 1/3 of toasted coconut, and let churn till mixed through.
Remove from the ice cream maker and place in a plastic container. Freeze for 2 hours or overnight before serving.