Steps
- Reserve 1 tablespoon from 800ml of full-fat coconut milk. Put the rest in a saucepan with 175g of superfine sugar, 1 teaspoon of flaky sea salt, and 1 pinch of turmeric.
- Split 1 vanilla bean lengthwise and scrape its seeds into the pan; add the pod. Warm over low heat for 10 minutes, stirring until the sugar dissolves and the milk steams.
- Mix 2 tablespoons of cornstarch with the reserved milk. Whisk into the pan and cook over low heat for 5-10 minutes, until thick but pourable.
- Strain into a bowl and cover. Cool, then refrigerate for at least 2 hours. Churn for 20-30 minutes, until softly frozen, then transfer to a sealed container and freeze until firm.