Coconut Dream Ice Cream

Combine milks with 1/4 cup sugar in a medium saucepan and set over medium-high heat. Bring to just a simmer, whisking occasionally, 5-6 min. Whisk egg yolks with remaining sugar and salt in a medium bowl. Gradually whisk in half of the hot milk mixture. Return entire mixture to saucepan set over low. Do not let mixture come to a simmer or it will curdle. With a wooden spoon, stir constantly until mixture is reduced to 3 cups, about 35 mins. Pour through a fine sieve into a metal bowl. Lay plastic wrap directly on surface to prevent skin from forming. Chill in the freezer until cold, about 1 hour. Scrape cold mixture into a pre-frozen ice-cream maker bowl and churn (or roll, in my case) according to manufacturer’s instructions, about 30-45 minutes. Transfer to a covered container and freeze up to a month. To serve, let stand at room temperature until slightly softened, 10 min.