1 medium coconut, hulled and peeled, milk reserved
1 (14-ounce) can unsweetened coconut milk
1 cup whole milk
8 large egg yolks
1 cup sugar
2 cups Crema, recipe follows
2 teaspoons vanilla extract
2 cups heavy cream
1/4 cup buttermilk
In food processor, combine coconut meat and milk. Puree until finely chopped. In saucepan pour canned coconut milk and whole milk. Bring to a boil. In small bowl beat together eggs and sugar until pale yellow and thick. Pour the hot milk mixture slowly into eggs and whisk until combined. Stir in crema, pureed coconut and vanilla. Refrigerate until cold. Pour chilled custard mixture into ice cream maker and processes. Store in freezer.
In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
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