Samoa-Inspired Coconut Milk Ice Cream

Pour the coconut milk into a saucepan and whisk in brown sugar and a pinch of salt over medium heat until fully dissolved and just beginning to steam — do not boil.

In a separate mixing bowl, whisk egg yolks until pale, then slowly drizzle in some of the warm coconut milk while whisking constantly to temper the eggs.

Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (around 170°F).

Transfer the custard to a mixing bowl and let it cool to room temperature, then chill in the fridge for at least 4 hours.

While chilling, toast shredded coconut on a baking sheet in a 350°F oven for 5–7 minutes until golden brown. Let cool.

Warm store-bought or homemade caramel in a saucepan until just smooth; let cool slightly.

Once ice cream base is well chilled, churn in an ice cream maker according to the manufacturer’s instructions (see tip if you do not have one). Just before it’s finished, fold in toasted coconut. Layer the ice cream into a container, drizzling chocolate sauce and caramel between layers to create swirls.

Freeze until firm, at least 4 hours. Serve garnished with extra coconut, drizzled chocolate, and caramel.