Method
Preheat the oven to 350°F (175C). Spread the coconut on a baking sheet and bake for 5 to 8 minutes, stirring it frequently so it toasts evenly. remove it from the oven when it's nice and fragrant and golden brown.
In a medium saucepan, warm the milk, 1 cup (250 ml) of the heavy cream, sugar, and salt and add the toasted coconut. Use a paring knife, and scrape all the vanilla seeds into the warm milk, then add the pod as well. Cover, remove from the heat, and let steep at room temperature for 1 hour.
Rewarm the coconut-infused mixture. Set a mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan. Press down on the coconut very firmly with a flexible rubber spatula to extract as much of the flavor from it as possible. Remove the vanilla bean pieces (rinse and reserve for another use), and discard the coconut.
Pour the remaining 1 cup (250 ml) heavy cream into a large bowl and set the mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coconut-infused mixture in to the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla or rum and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Yield: About 1 quart (1 liter)
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Reprinted with permission from ©David Lebovitz, The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments published by Ten Speed Press. Click to discover more and read book review
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