Preparation

• Gently heat the cream of coconut, half-and-half and cream in a heavy saucepan over medium-low heat, stirring frequently until just simmering. Reduce the heat to low.
• In a large bowl, whisk together the egg yolks and salt. Temper the egg yolks by drizzling ½ cup of the warm cream mixture into bowl, whisking constantly. Repeat with another ½ cup of cream, whisking constantly (If you pour the hot liquid in too quickly, you will scramble the eggs.) Whisk another 1 cup cream mixture into the egg yolks, then pour the liquid back into the saucepan.
• Return the saucepan to medium-low heat and whisk until the mixture thickens and coats the back of a spoon, about 5 to 7 minutes. Be careful not to let the mixture boil. Remove from heat and stir in the zest.
• Pour the hot ice cream base into a bowl and let cool at room temperature 20 minutes. Then place it in the refrigerator and chill 4 hours.
• Pour the chilled base into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream into an airtight container and freeze at least 2 hours before serving.