Cut pandan leaves into smaller pieces with a scissor. Blend pandan leaves with a little bit of coconut milk in a food processor until smooth. Strain the pandan extract.

In a medium saucepan, stir heavy cream, pandan extract, the remaining coconut milk, and salt over medium heat until it starts to simmer. Keep stirring to avoid curdling. Remove from heat.

In a medium bowl, whisk the egg yolks and sugar until smooth and pale yellow color.

While whisking egg yolk mixture constantly, gradually add hot cream mixture. Return to saucepan to low heat.

Stir the mixture slowly, but constantly, scraping the bottom and sides of the pot until the base is thick enough to coat the back of a spoon. Remove from heat. (Do not let the mixture boil or you will end up with egg curdles)

Let the mixture cool completely. Cover the mixture and refrigerate for at least 4 hours or up to overnight.

Transfer the churned ice cream to a freezer container. Freeze for least 4 hours before serving.