Heat cream and coconut to boiling in medium saucepan; simmer 5 minutes. Cool to room temperature. Strain through strainer lined with double-thickness of cheesecloth, pressing coconut firmly to extract all the cream. Discard coconut and reserve the cream mixture. Heat milk and sugar just to simmering in a medium saucepan, stirring occasionally to dissolve sugar. Whisk about 1/4 cup hot milk mixture into the egg yolk; whisk yolk mixture back into milk mixture. Cook over medium heat 2 minutes, whisking constantly. Strain mixture through fine strainer. Stir reserve coconut-cream mixture into milk mixture; stir in coconut extract. Cool to room temperature then chill. Freeze.
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|Serving Size: 1 Serving (1877g)|
|Recipe Makes: 1|
|Calories from Fat: 3050 (80%)|
|Amt Per Serving||% DV|
|Total Fat 338.9g||452 %|
|Saturated Fat 212.5g||1062 %|
|Monounsaturated Fat 96.5g|
|Polyunsanturated Fat 12.9g|
|Cholesterol 1324.7mg||408 %|
|Sodium 792.2mg||27 %|
|Potassium 2286.3mg||60 %|
|Total Carbohydrate 155.3g||46 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 152.5g|
|Protein 51.5g||74 %|
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Calories per serving: 3792
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