1. Preheat the oven to 300F.
2. Spread the shredded coconut in an even layer on a sheet pan and bake, shaking the pan occasionally, until the coconut is an even dark amber color, about 5 minutes.
3. At the same time, in a small bowl, stir together the brown sugar, granulated sugar, and xanthan gum.
4. Combine the toasted coconut, corn syrup, and 1 cup water in a small saucepan. Add the sugar mixture and whisk vigorously until smooth. Set the pan over medium heat and cook until the sugar has fully dissolved, about 3 minutes, stirring often and adjusting the heat if necessary to prevent a simmer.
5. Remove from heat and stir in the honey brown butter and coconut cream. Let the base cool.
6. Transfer the cooled mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours.
7. The next day, add the ice cream base into the ice cream maker. Churn for about 25-30 minutes. Check your machine manual as time may differ from one machine to another.

 OPTIONAL: Hazelnut Brown Butter Sauce:

1. In a small saucepan or frying pan, toast the chopped hazelnut for about 2-3 minutes at medium-low heat, stirring constantly.
2. Add the Salted Honey Brown Butter, sugar, Frangelico, and a pinch of sea salt. Stir until the sugar dissolves and the alcohol evaporates - about 1-2 minutes.