Vanilla Bean Coconut Ice Cream

• 28 ounces full fat coconut milk
• 1/2 cup organic cane sugar
• 3 tablespoons coconut oil melted
• 1 pinch sea salt
• 1 vanilla bean pod split and scraped
• 2 teaspoons pure vanilla extract

1. The day or night before, place your ice cream churning bowl in the freezer to properly chill. Add coconut milk, organic cane sugar, coconut oil, and sea salt (optional) to a large saucepan and heat over medium heat.
2. Bring to a simmer, thoroughly combine ingredients and dissolve sugar. Then remove from heat and add vanilla bean and vanilla extract. Whisk once more to combine.
3. Transfer mixture to mixing bowl and cover. Chill in the refrigerator overnight, or for at least 4-6 hours.
4. The following day, add chilled mixture to ice cream maker and churn according to manufacturer's instructions-about 45 minutes. It should look like soft serve. See last step if you don't have a churner.
5. Once churned, transfer ice cream to a large freezer-safe container (such as a loaf pan) and use a spoon to smooth the top.
6. Cover securely and freeze for at least 4-6 hours or until firm. Set out for 5-10 minutes before serving to soften -a hot ice cream scoop also eases scooping.
7. Will keep in the freezer for up to 10 days, though best when fresh.
8. If you don't own an ice cream maker, add chilled mixture to a freezer-safecontainer and freeze. Once every hour, remove from freezer and stir/whisk to incorporate air. Repeat until mostly firm - 6-8 hours. Then continue freezing until completely firm before serving. It won't yield as creamy results, but it still works!

coconut milk, cane sugar, coconut oil, salt, vanilla bean, vanilla

Taken from www.yummly.com/recipe/Vanilla-Bean-Coconut-Ice-Cream-1495588 (may not work)