Toasted Coconut and Lime Ice Cream

Ingredients

• 2 cups sweetened coconut, packed
• 2 cups cream
• 1 cup whole milk
• 6 egg yolks
• 3/4 cup sugar
• 2 teaspoons grated lime zest from 2 limes
• 1/2 teaspoon kosher salt

Directions

1. Set the oven to 350 degrees F and place a rack in the center. Scatter the coconut in a thin, even layer on a half sheet pan, then toast it only until the edges start to color and it smells fragrant, 2 to 4 minutes. Watch closely, because overdone coconut will make the ice cream taste scorched.
2. Move the toasted coconut into a medium saucepan, then add the cream and milk. Bring the mixture to a boil, stir it together, and take it off the heat. Cover the pan and leave it to infuse for 1 hour.
3. In a heavy medium saucepan, whisk the egg yolks with the sugar until the mixture looks paler and has thickened a bit.
4. Pour the steeped dairy through a fine mesh strainer into a large measuring cup, or into a bowl with a spout. Push hard on the coconut so you get as much liquid out as you can. While whisking constantly, drizzle the dairy very slowly into the saucepan with the egg mixture, continuing until everything is blended. Set the pan over medium heat and cook, stirring often, until the custard coats the spoon and a finger drawn through it leaves a clear path.
5. Pour the custard through a strainer into an airtight container, then stir in the lime zest and salt to taste. Refrigerate overnight, or for at least 6 hours. Strain the cold custard into your ice cream maker to catch the lime zest, then churn it according to the manufacturer's directions. Spoon the ice cream into an airtight container and freeze for at least 4 hours before serving. Add lime zest and toasted coconut flakes on top if desired.