Recipe - Coconut Cream Ice Cream

1 cup Light cream
1/3 cup Coconut flakes
1 One fourth cup Milk
2 tablespoon Sugar
1 Egg yolk
1/8 teaspoon Coconut extract

Heat cream and coconut to boiling in medium saucepan; simmer 5 minutes.
Cool to room temperature. Strain through strainer lined with
doublethickness 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 One fourth 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
coconutcream mixture into milk mixture; stir in coconut extract. Cool to
room temperature then chill. Freeze.