In a large bowl, whisk together egg yolks and sugar until light and fluffy; set aside
Add coconut to a medium-sized heavy saucepan and set over medium-high heat. Stir the coconut until it begins to brown, about 7 minutes. Do not allow it to burn. Add the half and half, heavy cream, coconut milk, and coconut cream; bring to a simmer. You want to scald the mixture without it coming to a boil- just before it starts to boil, turn the heat off
Slowly pour the hot milk mixture until the yolk mixture, starting with about 1/2 cup at first, whisking constantly. Keep adding slowly until all of it has been added and well mixed. Pour mixture back into pan
Set over medium-low heat, stirring slowly and continuously, until the custard thickens. It's done when you can wipe your finger across a coated spatula and it leaves a trail; this takes about 5 minutes. Do not allow the custard to boil
Pour the custard into a clean bowl and place over an ice bath to cool while occasionally stirring to mix the hot with the cool. Refrigerate the custard for at least 1 hour, until cold
Transfer to an ice cream maker and freeze according to manufacturer directions