In a large bowl, add 1 cup of heavy cream and place a mesh strainer on top.
Add egg yolks to a medium bowl and whisk to combine.
Heat the milk, sugar, and remaining cup of heavy cream in a medium saucepan over medium-low heat just until the mixture is hot to the touch (do not boil).
Slowly pour the heated milk mixture into the egg yolks, whisking constantly. Add the egg mixture back to the saucepan and cook over medium heat, whisking constantly until the mixture thickens, about 4 minutes.
Pour the mixture through the strainer and stir into the cream. Add the vanilla and coconut extract and stir to combine.
Place the mixture in an airtight container and chill completely before churning, at least 8 hours.
When the mixture is completely chilled, place it in your ice cream maker and churn according to the manufacturer’s instructions. Add the shredded coconut, almonds, and dark chocolate pieces during the last minute of churning.
Transfer the mixture to a freezer-safe storage container. Store in the freezer for at least 4 hours before serving. The ice cream will stay fresh in the freezer for up to 2 weeks.