Coconut Vanilla Bean Ice Cream· GF (about 1 quart)Tweet

2 ounces soy or cow’s milk
14 ounces unsweetened coconut milk
1 vanilla bean, split and scraped
4 ounces egg yolks (from about 12 eggs)
6 ounces sugar
1/4 tsp kosher salt, or more to taste
1/2 ounce of your favorite rum or coconut rum

In a medium pot, bring the milk and coconut milk to a boil together with the vanilla bean. When the mixture begins to simmer, shut off the heat and cover with a lid. Steep for one hour, or as long as 24; if you plan to steep it for longer than 4 hours, stash the pot in the refrigerator.

When your chosen steep time has elapsed, return the dairy mixture to a simmer. Meanwhile whisk together the yolks, sugar, and salt in a medium bowl.

Once the dairy begins to simmer, fish out the vanilla bean and use a spatula to scrape out all of the heavily flavored cream from inside the pod. That stuff is liquid gold, make sure not to lose a drop. It’s easier to scrape out the vanilla pod while it’s still warm (hence bringing the mix to a simmer) because when cold, the vanilla-goo congeals and sticks more resolutely to the bean.

Now, whisk some of the hot dairy mixture into the egg yolks, one ladle-full at a time, until the egg mixture is quite warm. Then whisk the egg mixture into the pot of cream and turn the heat to medium or medium low, depending on your comfort level. Stir constantly, making sure to scrape all along the bottom of the pot while to avoid allowing any of the mixture to curdle.

Continue cooking and stirring until the ice cream base thickens markedly (“coating the back of a wooden spoon” being the popular description of done-ness).

Immediately shut off the heat and strain the custard through a sieve and into a large bowl. Stir in the rum, if using.

Cool in an ice bath and refrigerate overnight. Process in an ice cream maker according to manufacturer’s directions.

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