Vanilla bean with a coconut accent, as creamy as any dairy-based premium ice cream.
1 (14 oz) can coconut milk
1 (14 oz) can coconut cream
2 tsp corn or tapioca starch
3/4 cup granulated sugar
1/4 cup corn or tapioca syrup
1 vanilla bean, split and scraped
1 tsp vanilla extract
pinch kosher salt
Reserve about two tablespoons of coconut milk in a small mixing bowl. Whisk in the starch and set aside. In a medium saucepan, combine coconut milk, coconut cream, sugar, syrup, salt, and vanilla bean. Whisk to combine, and bring to a gentle boil over medium heat, whisking frequently. Once bubbles begin to break the surface, remove from the heat and let vanilla bean steep for at least five minutes and up to twenty minutes. Remove the vanilla bean hull and whisk the starch slurry into the milk mixture. Return to medium heat, stirring frequently, until the mixture returns to a simmer and thickens slightly.
Remove from heat, transfer mixture to a blender, and emulsify for thirty seconds (or use an immersion blender). Whisk in vanilla extract and transfer to an airtight container. Refrigerate for at least four hours or until very cold. Churn mixture according to manufacturer’s instructions. Place churned ice cream in an airtight plastic container and cover with a section of parchment paper pressed to the surface. Freeze until firm and serve.