This recipe was originally from How Cooking Works. Papa and I modified it years ago, so the kids could have ice cream for their birthdays. You are only limited on variations by your imagination.
The basic vanilla coconut milk ice cream:
4 cups coconut milk
3/4 cup granulated sugar (Papa likes superfine)
pinch of salt
1 TBSP vanilla extract
1/2 vanilla bean, slit lengthwise, and scraped*
Stir the coconut milk and sugar together until the sugar is dissolved. Add the salt and vanilla and freeze in an electric or hand operated ice cream freezer.
Yields about 1.5t quarts
*throw all of your scraped beans into a jar, and fill it with sugar. Vanilla sugar is wonderful to bake/cook with.
Okay, now for some variations.
For more of a coconut flavor, lessen the vanilla or leave out the bean, and add some coconut. Yum!
For orange sherbet, instead of vanilla, add 1 TBSP of orange oil, and some orange zest. If you make a batch of this, and a batch of vanilla, you have the makings for a Creamsickle! The kids love this combo.
You could also use lemon oil and zest, or throw in berries, peaches.etc. If you add fruit, add it to the milk, and include it in the volume, or it will come out liqud-y.
We always do this in our old fashioned hand crank ice cream maker, and it is just wonderful to be able to have the real taste of ice cream, without the dairy.