Instructions: In a metal bowl, with an electric hand mixer, beat the egg yolks, sugar, half-and-half and vanilla. Set the bowl over a pan of hot water and place on medium heat until water comes to a boil. Beat the mixture until it is thickened and about double its original volume, about 10 minutes. Beat in the coconut cream.

Place the bowl in a tray of ice cubes and continue beating until the mixture is cold. Add the whipping cream and salt, and beat the mixture well. Fold in the coconut.

Transfer the mixture to your ice cream machine, and freeze according to the manufacturers instructions.

Note: If you cant find superfine sugar, process granulated sugar in blender until very fine.

Makes about 1 quart

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