Ingredients

• 2 14 oz. tins coconut milk
• pinch salt
• 6 egg yolks
• 1 cup sugar
• 1 vanilla bean, split
• 1 tsp vanilla extract

Instructions

1. Combine coconut milk, salt and vanilla bean in a medium saucepan. In a separate bowl, whisk egg yolks and sugar together until very smooth and pale yellow in colour. Add egg yolk mixture to the saucepan and whisk to combine.e
2. Place the saucepan over medium heat and continue to whisk while it heats.
3. Stir constantly until the custard begins to thicken. It should reach no more than 180 degrees F and coat the back of a spoon.
4. Remove from the heat and stir in the vanilla extract. Strain into a bowl to ensure the custard is smooth. Put the vanilla back in the custard while it cools (place plastic wrap over the custard while it cools to prevent a skin forming).
5. The custard can be put in the fridge to cool overnight.
6. Freeze in an ice cream maker as per the manufacturers directions. Once frozen, remove from the ice cream maker and place in an airtight container to store in the freezer.
7. Before serving, let the ice cream sit at room temperature for 10 minutes to soften slightly.