Chocolate Coconut Ice Cream

Instructions

1. In a medium saucepan, combine whole milk, coconut milk, sugar, fine sea salt, and the seeds scraped from the vanilla bean along with the empty pod. Warm over medium heat until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.
2. Remove the vanilla pod and whisk cocoa powder into the warm milk mixture until fully incorporated and smooth.
3. In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1 cup of the warm cocoa mixture into the yolks while whisking constantly to temper them.
4. Return the tempered yolks to the saucepan with the remaining cocoa mixture. Cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens and coats the back of the spoon, reaching 170°F to 175°F (77°C to 79°C), about 5-7 minutes.
5. Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
6. Stir in the sweetened shredded coconut. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
7. Chill the custard in the refrigerator for at least 2 hours until completely cold.
8. Freeze the custard in an ice cream maker according to the manufacturer’s instructions, about 30 to 45 minutes, until soft-serve consistency.
9. Transfer the ice cream to an airtight container and freeze for at least 1 hour to firm up before serving.