Pineapple-Coconut Ice Cream

Whisk egg yolks and sugar in a medium bowl until thick and light yellow. Set aside.

Heat half-and-half in a small saucepan until small bubbles start appearing around the edges. Remove from heat. Slowly drizzle into the eggs and sugar, whisking until incorporated. Return to the saucepan.

Heat custard over medium-low heat, stirring constantly, until it coats the back of a spoon or reaches 165 degrees F (74 degrees C). Do not boil.

Remove from heat and refrigerate for at least 4 hours, or until temperature reaches 65 degrees F (18 degrees C).

Gently whisk in heavy whipping cream, 2 tablespoons reserved canned pineapple juice, and cream of coconut. Transfer to an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add crushed pineapple and flaked coconut near the end of the churning or it will all settle to the bottom. Transfer to an airtight container and freeze until firm, about 4 hours.