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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