Place the heavy cream, coconut milk, and shredded coconut into a heavy bottom nonstick saucepot and heat it over medium-high heat for 4-5 minutes until bubbles appear on the edges of the cream mixture.
In a large bowl, whisk the large egg yolks and sugar until pale yellow in color.
Ladle a little bit of the cream and coconut mixture into the egg yolks and sugar mixture and whisk to combine.
Gradually pour the remaining cream and coconut mixture into the egg yolks until combined.
Return the spiked coconut ice cream base to the pot, place it on the stove and cook for 5-8 minutes, constantly stirring until it thickens slightly.
Remove the spiked coconut ice cream base from the stove, pour it into a fine-mesh strainer set over a bowl, and allow the spiked coconut ice cream base to cool completely.
Stir in the coconut cream, and bourbon then pour the ice cream into a blender and blend it until smooth.
Return the spiked coconut ice cream to the bowl, place a sheet of plastic wrap directly on top of it and chill it for 6hours or overnight.
Churn the spiked coconut ice cream in an ice cream machine, according to the manufacturer's instructions.
Transfer the spiked coconut ice cream to a freezer-safe container and freeze it for 4-6 hours before scooping.