In a dry frypan over medium high heat toast the desiccated coconut until light brown, stirring constantly to prevent burning. Set aside.
In a saucepan combine cream, milk, salt and half the sugar. Place over medium high heat and, stirring constantly, heat the mixture until bubbles start to form at the edges. Add 2/3 of the toasted coconut. Heat again until bubbles start to form then remove from heat and let cool for 20 minutes.
In a mixing bowl, whisk the egg yolks until smooth and creamy. Whisk in the remaining sugar until smooth.
Pour the coconut/cream mixture through a fine sieve to remove the coconut. Discard the coconut. Place the cream mixture back on the heat and heat until bubbles start to appear.
Whisking constantly, slowly add a ladle of the cream mixture to the egg yolks to temper them (this prevents curdling). Repeat with two more ladlefuls until the egg mixture is hot, then pour the egg mixture slowly into the cream mixture over low heat. Cook until the custard has thickened enough to coat a plastic spatula, stirring constantly.
Pour the custard mixture into a bowl and place the bowl in an ice bath. Stir occasionally until custard has cooled, then cover with plastic wrap and place in the fridge until chilled, about 2 hours.
Transfer the custard to your ice cream maker and freeze according to the manufacturer's instructions. When it has almost thickened, add the remaining toasted coconut to mix through thoroughly.
Place the ice cream in a plastic container and freeze at least 2 hours before serving.