Begin by preparing the coconut milk. Take one freshly shredded mature coconut, add 1 cup of water, and squeeze several times to extract the rich milk. Strain the liquid through a cheesecloth to remove any solids. Measure 1 cup of this freshly-squeezed coconut milk for use.

In a medium saucepan, combine the coconut milk and granulated sugar. Heat the mixture over medium heat, bringing it to a gentle boil while stirring occasionally. The coconut milk will become slightly translucent and richly aromatic. Once it reaches this stage, remove from the heat and allow it to cool slightly.

While the coconut mixture is cooling, coarsely chop the roasted macadamia nuts and set them aside.

In a separate bowl, beat the egg yolks until smooth. Gradually add the warmed coconut milk to the egg yolks in a slow, steady stream, stirring constantly to temper the eggs without scrambling them.

Pour the tempered mixture back into the saucepan and cook gently over medium heat, stirring continuously until it thickens into a creamy custard. Remove the custard from the heat and allow it to cool completely. For best results, you can chill it in the refrigerator.

Once the custard has fully cooled, add the chilled Nestlé all-purpose cream and the vanilla extract. Beat the mixture with a hand mixer until it becomes smooth, creamy, and well-blended.

Pour the prepared mixture into your ice cream maker and churn according to the manufacturer's instructions. During the last five minutes of churning, gradually fold in the chopped macadamia nuts and the sweetened macapuno strings, ensuring even distribution throughout the ice cream.

Transfer the churned ice cream into an airtight, freezer-safe container and freeze until firm. When ready to serve, let the ice cream sit out for a few minutes to soften slightly for easier scooping. Enjoy each spoonful of this luxurious, tropical treat, bursting with chewy macapuno and crunchy roasted macadamias.