5 large egg yolks, room temperature
2 13.5 oz cans full fat coconut milk
1/2 cup maple syrup
1/2 teaspoon salt
1 vanilla bean, cut open and scraped*
Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
Place egg yolks in a medium bowl and whisk. Set aside.
In a medium saucepan combine coconut milk, maple syrup, and salt. Turn the heat to medium, stirring the whole time, heat until almost boiling- about 5 minutes.