Vanilla Bean Coconut Milk Ice Cream

1.  Start by warming your coconut milk, coconut cream, salt and sugar in a medium saucepan over medium low heat.
2. Place your egg yolks in a medium sized bowl and set aside. While the mixture is heating, split your vanilla beans in half, lengthwise and scrape out the seeds. Place the beans and the seeds into the warming coconut milk.
3. Once the mixture has started to bubble, turn off the heat and cover the saucepan. Let this sit for at least one hour so the vanilla beans can infuse the coconut milk.
4. Remove the vanilla pods from the mixture and begin heating again over medium low heat.
5. Once the mixture starts to bubble, slowly add ½ cup of the heated mixture into your egg yolks while stirring. Do this 2-3 times until the egg yolks are warm.
6. Whisk the egg yolks into the saucepan and continue heating until the mixture thickens.
7. Remove from the heat and let cool to room temperature.
8. Place into your refrigerator and let chill for at least four hours, or until the mixture has fully cooled.
9. Finish the ice cream in your ice cream machine.

Vanilla Bean Coconut Milk Ice Cream Tips

Cool the ice cream mixture quicker by putting the pan into a cold water bath. You can do this by taking a large bowl and filling it a quarter of the way with cold water then placing a couple of cups of ice into the water. Set a smaller bowl into the ice water and pour your ice cream custard into the bowl. Stir the mixture until it has cooled.