This recipe is a combination of recipes from various David Lebovitz's methods to Pure Thai Coconut.
2 14 oz cans of full fat Coconut Milk
3/4 cup sugar
1 vanilla bean split in half lengthwise
3/4 teaspoon vanilla extract
1-2 tablespoons arrowroot powder (helps make fluffier & prevents ice crystals)
6 large egg yolks (for custard based ice cream & help prevent over hardening, otherwise leave out for Philadelphia style)
Pinch of salt (optional)
1-3 tablespoons vodka, kirsch,coconut flavored rum. etc... (optional to prevent ice crystals and over hardening)
Whisk arrowroot into 1/4 cup cup of the coconut milk & place into refrigerator. If not using eggs definitely use 2 tablespoons to thicken and help prevent ice crystals in the ice cream.
In a non-reactive sauce pan, warm remainder of coconut milk with sugar and salt.
Scrape the seeds from the vanilla bean into the pan and add the bean.
Cover, remove from the hear, and steep for at room temperature for 30 minutes.
Whisk egg yolks, if using & temper with the warmed coconut mixture.
Place sauce pan with eggs yolks on medium heat, stirring constantly to keep mixture from burning to bottom of pan.
Continue stirring until mixture thickens and coats the spatula.
Remove coconut & arrowroot liquid from the refrigerator.
While stirring or whisking, pour the mixture into the remaining coconut milk with arrowroot until well blended.
Add vanilla extract (and alcohol if using) and stir/whisk until cool.
Chill in refrigerator.
When cool, remove vanilla bean, rinse and reserve for another use, then freeze the mixture in ice cream maker or via David Lebovitz's dish method