In a saucepan, combine milk, cream, and sugar over medium heat. Stir until the sugar dissolves completely.
In a mixing bowl, whisk together egg yolks until they become pale and thick.
Gradually pour the hot milk mixture into the egg yolks, whisking continuously to temper the yolks.
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
Remove from heat and stir in the coffee, orange zest, and vanilla extract.
Strain the mixture through a fine strainer into a clean bowl to remove any lumps.
Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or until fully chilled.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Add the coconut flakes and churn for an additional minute to incorporate.
Transfer the gelato-style ice cream into an airtight container and freeze for at least 2 hours to firm up.
Serve in neat pieces, garnished with extra coconut flakes and orange zest if desired.
