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Place the coconut cream and cream in a medium pan. Stir over medium heat, without boiling, for 2 to 3 minutes. Remove from the heat, cover and keep warm.
Place the eggs, egg yolks, sugar, salt and vanilla in a large heatproof bowl. Using electric beaters, beat the mixture for 2 to 3 minutes until frothy and thickened.
Place the bowl over a pan of simmering water. Continue to beat the egg mixture while gradually adding the warm coconut mixture,
1/4 cup at a time, until all the coconut mixture is added and the custard has thickened. This process will take about
10 minutes. The mixture will be the consistency of thin cream and should easily coat the back of a spoon. Do not allow to boil or curdle.
Transfer the mixture to a cold bowl, cover and set aside to cool; stir it occasionally while it is cooling. When cool, pour the mixture into a shallow cake tin, cover and freeze for about
1 1/2 hours or until half-frozen.
Quickly spoon the ice cream into a food processor and process for 30 seconds, or until smooth. Return the ice cream to the cake tin or place it in a plastic container, and cover and freeze completely.
Spread the coconut on an oven tray and toast in a 300 degree oven. Set aside to cool. Serve the ice cream in scoops with the coconut sprinkled over and garnished with the mint.
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