Whisk the egg yolks together in a heatproof bowl. Set aside.

Heat the cream, milk, sugar, and salt in a heavy-bottomed saucepan.

Remove the mixture just before boiling.

Slowly pour into the egg yolks, whisking constantly.

Strain the mixture back into the saucepan and heat until it thickens. (It should cover the back of a wooden spoon.)

Pour back into the bowl, cover with plastic wrap so the wrap has contact with the mixture.

Refrigerate for 3 hours or overnight.

Pour the mixture into an ice cream maker and process according to the manufacturer's instructions.

When ice cream reaches soft serve consistency, add the shredded coconut and carefully mix in the pomegranate seeds.

If you prefer your ice cream to be soft serve consistency. Serve it.

If not, transfer to a container. Freeze for another few hours until it hardens, then serve.