South Pacific-Style Coconut Ice Cream (Oceania)

1 cup whole milk

1 cup heavy cream

1 cup cream of coconut

1 cup sweetened coconut, freshly flaked

1 cinnamon stick

8 egg yolks

1 ½ cups extra fine sugar

¼ cup toasted coconut flakes

Bring milk, heavy cream, cream of coconut and coconut flakes to a simmer in a heavy saucepan. Add the cinnamon stick and allow to steep for 10 minutes. Return to low heat and hold.

Whisk the egg yolks and sugar together until the sugar dissolves. Temper the warm milk mixture into the egg yolks, adding a small amount at a time. Return the mixture to the saucepan and stir constantly over low heat until it thickens. Strain through a chinois to remove the cinnamon stick and coconut flakes. Chill over an ice bath. Place in an ice cream machine and churn until you reach the desired consistency. Top with toasted coconut flakes.