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Start by separating egg yolks. You can use the remaining egg whites for something else, like mini meringues or pavlova. Egg whites will keep in the fridge for up to two days, when covered with some cling film.
Freeze it so you can use it for up to 3 months! Heat cream and coconut milk on medium-high heat in a small saucepan, make sure to not over cook it. Use your stand mixer for this, or if you're going to do it manually-- a large clean bowl and a whisk.
Add in egg yolks with 75 grams of sugar. Turn speed up to high and let the machine do it's work, until the mixture becomes foamy and pale. Gently pour in the coconut milk and cream mixture into the stand mixer bowl.
Make sure to keep mixing while you do this, to prevent the egg yolks from solidifying. It also helps to prevent lumps forming. Pour the mixture back into the small saucepan and turn down the heat to the lowest setting.
Keep stirring with a spatula, to prevent burning. It's best to use a silicone spatula for this, plus it's also easier to clean. You can tell if the mixture is ready by running your (clean) finger over the spatula.
If a clear path shows, it's ready. Let the mixture cool off to nearly room temperature. Cover and put in the refrigerator until completely cooled off.
On to the most easy part of making ice cream! Pour the mixture into the ice cream maker and let run for about 40 minutes, depending on your machine.
When done, remove the ice cream from the ice cream maker and place into the freezer. Roast some grated coconut in a dry skillet and grate some chocolate to serve with the ice cream. Enjoy!