Vanilla Bean Ice Cream

• 1 ½ cups organic whole or light coconut milk

• ½ cup xylitol

• ¼ tsp salt

• 1 egg yolk (tempered)

• 1 ½ cups organic heavy whipping cream

• 2 tbsp organic pure vanilla extract

• 1 whole vanilla bean (pod)

Combine coconut milk, xylitol, vanilla bean (scrapings from inside pod) and salt into a saucepan over medium heat, whisking constantly until mixture simmers then reduce heat to low. Use ¼ cup of hot mixture to temper one egg yolk then add tempered egg to mixture. Whisk for an additional 3-minutes. Do not boil or overcook.

Pour this mixture into a glass bowl then add 1 ½ cups of organic whipping cream and 2 tbsp of vanilla extract. Refrigerate overnight before churning.*

*Cuisinart Ice Cream Maker