Add coconut sugar to mixer bowl, mill for 30 sec/speed 9/MC on.
Scrape mixer bowl down and add the coconut milk, egg yolks, vanilla essence and vanilla bean seeds. Cook for 7 min/70°C or 160°F/speed 4/MC on.
Pour custard into ice cube trays (roughly 1.5 trays needed) and cool on bench for 10 min. Transfer to freezer and freeze for 8 hours, or overnight.
Put the frozen icecream cubes into mixer bowl, blend for 1 min/speed 9/MC on, using the spatula to combine.
Insert butterfly and whip for 15 sec/speed 4 or until smooth.
You can also transfer the custard mixture, once cooled, to an icecream maker if you have one. This is pictured served with Skinnymixer's Dairy Free Chocolate Ganache.I use Vanilla Beans from Vanilla & Co. You can order online here.Bellini UsersUse your blunt blade for this recipe.At step 2 use 100°C or 212°F and cook for longer if required. Custard should coat the back of a spoon when done. Use speed 3 if using an Intelli and speed 4 if using a Supercook.When whipping the icecream with the butterfly attachment, only use speed 3.