In a non-reactive saucepan, combine the half-and-half, sugar, coconut, and salt, over medium heat and bring to a scald
. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs
, whisking in between each addition, until all is used.
Pour the mixture into a saucepan
, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and cool completely.
Pour the filling into the ice cream
machine and follow the manufacturer's instructions for churning time.