Coconut Ice Cream

• 6 egg yolks
• pinch of salt
• can of coconut cream
• 2 cup heavy cream
• 2 teaspoons of vanilla extract

Beat the egg yolks with a mixer until they are a pale yellow and form a thick ribbon. Scald the cream in a saucepan and gradually stir cup of the cream into the egg yolks. Add the yolk mixture back to the saucepan. Cook custard for another 2 – 4 minutes but do not boil. You want the custard to coat the back of a spoon.
Cool the cream mixture and whisk in the can of cream of coconut, salt and the vanilla.

Chill for at least 4 hours, then freeze.