Almond Joy Ice Cream

Ingredients

• 2 cups sweetened coconut flakes, packed
• 2 cups heavy cream
• 1 cup whole milk
• 6 egg yolks
• 1/2 cup sugar
• 1/4 to 1/2 teaspoon kosher salt, to taste
• 2 ounces dark chocolate, chopped fine, chilled in freezer
• 2 ounces roasted almonds, chopped fine, toasted then chilled in freezer

Directions

1. Set a rack in the center of the oven and heat it to 350 degrees F. Scatter the coconut in a thin, even layer on a half sheet pan, then toast it only until the edges begin to brown and it smells fragrant, 2 to 4 minutes. Pull it early rather than late, because coconut that gets too dark will make the ice cream taste scorched.
2. Move the toasted coconut into a medium saucepan, then add the cream and milk. Heat until the mixture boils, stir it together, and take the pan off the heat. Cover it, place it in the refrigerator, and leave it to infuse overnight or about 8 hours.
3. After the steep, set a fine-mesh strainer over something easy to pour from, such as a large measuring cup or a spouted bowl, and pass the steeped dairy through it. Push hard on the coconut shreds so you recover as much of the liquid as you can.
4. In a heavy medium saucepan, beat the egg yolks with the sugar until the mixture looks paler and has thickened a little. Add the infused dairy to the eggs, whisking until everything is smooth. Set the pan over medium heat and cook, stirring often, until the custard coats a spoon and a finger drawn through it leaves a clear trail.
5. Pour the custard through a strainer into an ice bath or an airtight container, then chill it until the base is below 40 degrees F. Churn it as directed by your ice cream maker's manufacturer. During the last minute of churning, sprinkle in the chocolate and almonds. Spoon the ice cream into an airtight container and freeze it for at least 4 hours before serving.