Servings: Approx. 6 cups

1 can full fat coconut milk 1 can full fat coconut milk
1 can coconut cream 1 can coconut cream
¾ c. sugar ¾ c. sugar
⅛ t. Sea Salt ⅛ t. Sea Salt
3 egg yolks 3 egg yolks
1½ T. Vanilla extract 1½ T. Vanilla extract

Whisk together coconut milk, coconut cream and sugar in a medium saucepan and turn heat to medium low. Cook until hot but not boiling, whisking frequently. Mixture should be steaming and have tiny bubbles forming around the edge. Do not let it boil.
While milk mixture is heating, place egg yolks into a medium bowl and briskly whisk until yolks begin to lighten in color.
Remove milk mixture from heat and ladle about a ½ cup into the egg yolks while whisking them. Repeat several times to slowly warm the eggs and not scramble them. After ½ the mixture has been transferred to the yolks, pour the balance in and add the vanilla. Whisk to combine. Cool to room temperature and then cover the bowl and chill several hours or overnight.
Process in an Ice Cream maker per manufacturer's instructions. Transfer to a freezer safe container and freeze to firm up some more - at least 4 hours.

Add ¼ cup of Mini Chocolate Chips near the end of processing in the Ice Cream maker (after it thickens) to make Chocolate Chip Coconut Ice Cream.  Add ¼ cup of Mini Chocolate Chips near the end of processing in the Ice Cream maker (after it thickens) to make Chocolate Chip Coconut Ice Cream.