In a medium saucepan, mix together heavy cream, coconut milk, brown sugar, dulce de leche, vanilla and salt. Stir over medium heat until warmed and blended completely. Remove from heat. In a double boiler, whisk egg yolks. Add ice cream mixture to the egg yolk a little at a time until fully incorporated. Cool. Pour into a container with a lid and store in the refrigerator overnight. The next day, set up ice cream churn. If using a Kitchenaid attachment, make sure the churn has been frozen overnight. Turn the churn on. Slowly pour in ice cream mixture. Let it mix until mixture is thick. Pour into a tin or a bowl. Cover with plastic wrap, and place into the freezer for at least 4 hours or overnight until firm.
