I love coconut ice cream, so when Josie, the photographer's wife, mentioned that her brother-in-law was a pastry chef in a Melbourne restaurant, I asked for his recipe. Here it is...

375ml milk
125ml cream
100g dessicated coconut
125ml coconut cream
115g sugar
3 egg yolks

Bring milk, cream and coconut to the boil. Reduce heat to the lowest setting and simmer for 10 minutes. Whisk sugar and egg yolks until pale and creamy.
Strain the cream mixture into a large non-reactive bowl and add the egg mixture. Place the bowl over a saucepan of simmering water (making sure the bowl doesn't touch the water in the saucepan) and whisk the mixture until it thickens and coats the back of a spoon.
Remove the bowl from the heat and allow to cool. When cool, pour intoan ice cream machine and churn as per manufacturer's instructions.
Or just go out and buy some Haagen-Dazs Coconut Macaroon!