Coconut Ice Cream

Combine half-and-half, milk, sugar, and salt in a 4-quart saucepan; cook over medium heat 10 minutes or until thickened, stirring constantly.

Combine eggs and egg yolks. Stir one-fourth of half-and-half mixture into egg mixture. Add to remaining half-and-half mixture, stirring constantly. Cook 1 minute; remove from heat, and let mixture cool.

Beat whipping cream until stiff. Fold cream, coconut, vanilla, and coconut extract into half-and-half mixture. Pour into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1 hour before serving.