Step 1

In a small bowl, whisk egg yolks. Set aside.

Step 2

Whisk or blend coconut milk until smooth. Add 1 cup coconut milk to a large bowl with a mesh strainer set on top.

Step 3

Add 2 cups coconut milk to a small saucepan, along with sugars, salt, vanilla extract and coffee syrup. Cook over medium heat. Stir well to dissolve sugar. When mixture begins to steam, slowly pour 1 cup warm liquid into yolks, while continuously whisking. Transfer egg mixture into saucepan. Stir occasionally, cooking over medium heat until mixture coats the back of a wooden spoon or rubber spatula.

Step 4

Pour mixture through mesh strainer into reserved coconut milk. Stir and cool to room temperature. Cover and chill thoroughly overnight.

Step 5

Churn according to manufacturer's instructions. Transfer to a freezer safe container, freeze until solid.

Step 6

Top off with hot fudge sauce and sprinkles, if desired.