Coconut Ice Cream

6 large egg yolks
pinch of salt
2 C. heavy cream
One 15-ounce can cream of coconut, such as Coco Lopez
2 T. dark rum or 2 t. vanilla extract

In a 4 1/2-quart bowl of a heavy-duty electric mixer set at medium-high speed, using the wire whisk attachment, beat the egg yolks and salt for 5 to 7 minutes, or until they are pale yellow and form a thick ribbon when the whisk is lifted.

In a heavy, medium saucepan over medium heat, bring the cream to a gentle boil. Remove the pan from the heat and gradually stir 1 cup of the hot cream into the beaten egg yolks until well blended. Gradually stir this mixture back into the saucepan. Cook the custard over medium-low heat, stirring constantly with a wooden spoon, for 2 to 4 minutes, or until the custard has thickened slightly. It is done when you can run your finger down the back of the custard-coated spoon and a path remains in the custard for several seconds. Do not allow the custard to come to a boil.

Remove the pan from the heat and immediately strain through a sieve into a stainless steel bowl. Place the bowl over a larger bowl of ice water and stir the custard for 5 to 10 minutes, or until cool. Whisk in the cream of coconut and rum or vanilla. Remove the bowl of custard from the bowl of ice water. Cover the surface of the custard with plastic wrap and refrigerate for at least 6 hours, or overnight, until very cold.

Scrape the chilled custard into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a medium bowl. Cover the surface of the ice cream with plastic wrap and cover the bowl tightly with aluminum foil. Freeze the ice cream overnight.