Blend cream, coconut milk, blueberries, honey and lemon extract together in a blender until smooth. Add coconut flakes and pulse 2 times. Pour mixture into a saucepan.
Whisk egg yolks into cream mixture; bring to the boil. Immediately remove saucepan from heat and pour into a bowl. Cover bowl with cling film, pressing it down so it touches the cream mixture. Place in the fridge until completely chilled, at least 3 hours or overnight.
Transfer cream mixture to an ice cream maker and process according to manufacturer's instructions until desired consistency is reached. Immediately scoop ice cream out of ice cream maker so it doesn't freeze to sides of bowl.