• 100 g (3½ oz) shredded coconut
• 600 ml (21 fl oz) milk
• 10 egg yolks
• 200 g (7 oz) caster (superfine) sugar
• 300 ml (10½ fl oz) cream

Preheat the oven to 150°C (300°F/Gas 2). Spread the coconut evenly over a baking tray, then place in the oven to toast. Shake the tray occasionally, until the coconut is an even golden brown colour, about 5–10 minutes.

Heat the milk until hot, add the toasted coconut and set aside to infuse for 2–3 hours. Strain the milk through a fine sieve, pressing out as much liquid from the coconut as possible, then discard the coconut.

Whisk the egg yolks and sugar with an electric mixer until thick and pale. Reheat the milk until hot, and gently pour it into the egg mixture, whisking the whole time. Pour the milk and egg mixture into a saucepan and stir constantly over low heat until the mixture thickens enough to coat the back of a spoon — do not allow the mixture to boil, as it will curdle. Strain the mixture through a fine sieve and cool over an ice bath.

Once cool, add the cream and churn in an ice-cream machine according to the manufacturer’s instructions. Transfer to a tub and store in the freezer.