Coconut Ice Cream

Coconut is one of my favorite flavors of all time. The creaminess of a good coconut ice cream is simply unparalleled. I read several recipes and decided to come up with my own. Here is my recipe for Coconut Ice Cream
2 Cups cream
1 cup Coconut Milk
1/2 cup unsweetened coconut-I had threads
1/4 cup raw almonds, coursley chopped-unpeeled
1/2 cup sugar
4 egg yolks

Toast the coconut and the chopped almonds. I had them in the oven until the coconut was toasted, but obviously, almonds take longer to fully toast. If you want to toast the almonds longer, feel free.
Add 1 cup cream, 1 cup coconut milk and sugar into a saucepan. Put the other 1 cup cream aside in the fridge. Bring the milk mixture almost to a boil over medium heat. Add the coconut and almonds and cook for about 5-10 minutes. Let sit and cool for about an hour. Once cooled, strain milk mixture through fine mesh strainer. Discard(or eat) the coconut almond pieces. Put the 1 cup cream from the fridge into an ice bath. Bring the milk mixture back to heat. Return it almost to a boil and add some of the mixture to the egg yolks, stirring constantly. Once more of the hot milk is added to the yolk mixture, add the yolk mixture into the pan with the milks. Stir constantly until mixture thickens. Once thickened, pour through strainer into the cream in the ice bath. Stir until well blended. Put into fridge to chill. Once chilled, pour into your ice cream maker. You may stir in toasted almonds, toasted coconut or pieces of pineapple would also be divine. I opted for this first attempt to keep the ice cream in its plain, original, creamy state.