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.
