2 cups milk
|1. Bring milk, heavy cream and coconut milk to simmer in heavy saucepan for a few minutes.
2. Set the oven to broil. on a small cookie sheet spread out the coconut powder and place about 6 inches beneath broiler until golden brown. Watch closely, it happens fast. Repeat for the crushed almonds. Take 1/2 of the chocolate bar and chop into 1/2 inch chunks. Set these aside.
2. Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
3. Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Pour into metal bowl, cover with plastic wrap and place in the refrigerator until shilled but not frozen.
4. Churn in a standard ice cream machine. When the ice cream begins to thicken, slowly add 1/2 of the toasted coconut, all of the toasted almonds and chopped chocolate. Once frozen transfer to plastic container and serve. Sprinkle with the remaining coconut and a square of chocolate.
Note - this recipe makes about 1/2 gallon of ice cream. It may be too much for smaller machines. Put 1/2 of the mixture into the churn and keep the other cold until the first batch is frozen.