Rich, full-fat coconut milk is the base of this custard-style ice cream, whisked with sugar and salt until steaming, then thickened into a silky custard with egg yolks and a good splash of pure vanilla. The slow cook over medium-low heat is what gives it that classic coat-the-spoon texture, and straining it before chilling ensures a completely smooth churn with no ice crystals hiding out. Once churned, it comes out soft and scoopable, and a solid stint in the freezer firms it up into something dense, creamy, and totally satisfying. It's the kind of homemade ice cream that tastes like a genuine treat rather than a compromise, and it's a great pick for a dairy free freezer stash.
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Whisk together the coconut milk, sugar, and salt in a medium saucepan over medium heat until the sugar dissolves and the mixture is steaming, about 4–5 minutes — do not let it boil.
Whisk the egg yolks in a large bowl until smooth. Slowly pour about 1 cup of the hot coconut milk mixture into the yolks in a thin stream, whisking constantly to temper them.
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