1/2 cup unsweetened toasted coconut chips, chopped
1 14.5 oz can coconut milk (not light)
2 cups cream
1 ½ Tbs. cornstarch starch
pinch of salt
1/2 cup organic cane sugar
1/4 cup Stevia powder, the baking substitute – or another 1/4 cup organic cane sugar
seeds scraped from one vanilla bean
1/4 cup chopped, toasted almonds
1/2 cup mini chocolate chips
1/4-1/2 toasted coconut chips
Combine 2 Tbs. of the cream with the cornstarch in a small bowl and stir it well to make a slurry.
In a saucepan, combine the rest of the cream with the sugar, Stevia (if using), coconut milk, vanilla bean seeds and salt. Bring to a boil over medium-high heat. Remove from the heat and whisk in the cornstarch mixture. Then, return the whole mixture to the heat and bring it back up to a boil. Boil, stirring constantly, until it thickens slightly, 1-2 minutes.
Remove from the heat, let cool and put it in the fridge, covered, to chill overnight.
When the base is chilled, churn the ice cream according to the ice cream maker manufacturer’s instructions. When the ice cream is finished churning, stir in the almonds, coconut and chocolate chip. Freeze for 4 hours.
Recipe loosely adapted from fiveandspice.com