For the Coconut-Infused Milk: Toast the coconut in a 176°C / 350°F oven until it begins to have a toasted aroma. Bring the skim milk to a simmer over medium-high heat. Steep toasted coconut while it is hot in the hot skim milk. Strain through a fine-mesh strainer.
For the Ice Cream Base: Make the ice cream base according to the
