Vanilla Bean Coconut Ice Cream

-bring on the cake -

as promised, i present you with one of my proudest concoctions. though i am sure that i am not the first to use coconut milk in place of cow milk i'm still just a tab bit proud of myself. my master skills have been proven. ok, enough about my incredible ingeniousness and on to the goods.

like i mentioned i made cake. that cake called to be served w/ fresh whipped cream which i have absolutely nothing against - its the "cool" stuff i have serious issues with - i just didn't have whipping cream in the frig and i wasn't about to walk the 5 minutes down to the bodega, throw down $4 and get some. i know, such a hard life. instead i thought to myself: "what ever happened to cake and ice cream?". really though! think about it, think back the last 6 months. how many times did you had cake or some form of it (cupcakes etc..)? now tell me how many times a nice scoop of frozen lovely came with that piece of cake? yeah well if you are like me its been years if not decades (think back pizza and skate rink birthday parties).

so in other words: cake and ice cream are a fast become endangered species that i aim to save. this business of the almost overused whipped cream or creme fraiche with your cake is just a little to grown-up for me and need i remind you that summer is near?!

now that you have been schooled let me tell you about the ice cream. if you've ever messed around with a fresh vanilla bean you know how powerful they are. once you slice the pod in half the intense and familiar fragarance starts bumping around your kitchen and just handling the thing leaves your hands smelling like christmas cookies for hours. any time you opt to use fresh vanilla be ready for it to be front and center of your creation. the coconut milk acted as a nice, subtle undertone for the vanilla. nothing wrong with just cow milk but, if you are looking for something a tad more complex and almost softer this is for you. enjoy!

VANILLA BEAN COCONUT ICE CREAM

1 1/2c (unsweetened) coconut milk, well stirred

1 c whole milk

3 tbs cornstarch

6 tbs sugar

1/2 fresh vanilla bean, slit

*combine the coconut milk, sugar and 1/2c milk in pan over medium heat

*scrape out the tiny seeds from the split bean. add the bean and seeds to the pot

*in a separate bowl combine the cornstarch and remaining milk

*when the milk begins to steam whisk in the cornstarch and milk mixture

*continue to whisk 3-4 minutes until the mixture begins to thicken

*turn heat down to low, continue whisking for another 3-5 minutes (don't let it get too thick, just slightly thicker)

*take off the heat, allow to get to room temp, remove the vanilla pod and chill for at least 6 hours or overnight

*freeze in your icecream maker.