Directions

• Step 1The day before you plan to churn, freeze the bowl of your ice cream maker. Since your ice cream base will need to chill as well, we suggest making it the night before, too.
• Step 2In a medium saucepan over medium heat, add coconut milk, sugars, and salt. Using a paring knife, cut vanilla bean in half lengthwise. Scrape the inside out with the back of a knife and add to coconut mixture. Bring to a boil and stir until sugars are dissolved. 
• Step 3Place cornstarch in a small bowl. Ladle out about 1 cup of boiling coconut milk and add to cornstarch, whisking until dissolved. Pour slurry into saucepan and stir to combine. Reduce heat and let simmer until mixture is thickened, about 3 minutes. To check if your mixture is thick enough, coat the back of a wooden spoon and swipe your finger through it. Your finger should leave a clean line. Remove from heat.
• Step 4Whisk in vanilla extract, then pour mixture into a large bowl and refrigerate until completely chilled, 3 hours and up to overnight.
• Step 5When your custard is chilled and your ice cream maker bowl is frozen, churn ice cream according to manufacturer's instructions, about 15 minutes. When ice cream is soft-serve consistency, transfer to a freezer-safe container and freeze until hardened, 2 to 3 hours, up to overnight.