This may sound like a strange combination, but is actually pretty common in Thailand. Note that it’s not salted egg yolk but just normal egg yolk, so it doesn’t add any saltiness. The egg yolk is added half cooked and churned together with the coconut ice cream so it’s frozen too. It’s easy to understand why the Thais like this: the egg yolk adds a richness to the refreshing and otherwise light coconut ice cream, and the pairing of the two tasted so intuitive despite my initial reservations.