Coconut Sorbet

• 2 1/2 cups coconut milk, canned or freshly made (page 318)
• 1/2 cup sugar
• Generous pinch of salt
• 2 1/2 tablespoons light corn syrup
• 1/2 teaspoon vanilla extract

1. In a saucepan, combine the coconut milk, sugar, salt, and corn syrup and place over medium heat.
2. Cook, stirring or whisking gently, until the sugar dissolves.
3. Remove from the heat and whisk in the vanilla.
4. Transfer to a bowl and set aside to cool.
5. Cover with plastic wrap and refrigerate for at least 24 hours to chill well and develop the flavor.
6. The mixture separates as it sits, so whisk to reblend, and then freeze in an ice-cream maker according to the manufacturers directions.
7. Prepare the base a day or two in advance of churning and let it chill and develop flavor in the refrigerator.
8. Churn the sorbet or ice cream at least 2 hours before serving, pack tightly into a container to prevent crystallization, and place in the freezer to firm up and smooth.
9. Let the sorbet or ice cream stand at room temperature for about 15 minutes to soften before serving.
10. The flavor of a sorbet or ice cream fades after 3 or 4 days.
11. To revive it, thaw it until it is once again a liquid, make any flavor adjustments, and refreeze in an ice-cream maker.

coconut milk, sugar, generous, light corn syrup, vanilla

Taken from www.epicurious.com/recipes/food/views/coconut-sorbet-382991 (may not work)