In a medium bowl, combine egg yolks, sugar and half & half, whisking until sugar is dissolved.
Strain mixture through a sieve into the top of a double boiler.
Whisk mixture over gently boiling water until mixture thickens slightly and coats the back of a wooden spoon.
Remove from heat into a new mixing bowl and let cool to room temperature, whisking occasionally so that a film does not form on the surface.
Once cooled, mix in coconut cream.
Refrigerate ice cream base several hours or overnight until completely chilled.
Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.
Makes about 2 quarts.