Lauren's peachy-pear crisp Photo Susie Iventosch

Vanilla Bean "Ice Cream"
Cold, smooth and creamy with the exotic flavor of vanilla bean! Add a scoop to any dessert or enjoy alone.
Yields: 1 quart
Special Equipment: Ice cream maker or Kitchen Aid frozen ice cream bowl attachment with paddle, glass pitcher.

INGREDIENTS
2 cups regular coconut milk*
1 1/2 cups light coconut milk, chilled
1/2 cup agave nectar or clover honey
6 large organic egg yolks
1 tablespoon real vanilla extract or 2 vanilla beans

DIRECTIONS
In a saucepan, heat 1 2/3 cup regular coconut milk, 1/2 cup agave nectar or honey over medium-high heat until it simmers (170 degrees). If using a vanilla bean, split lengthwise and use the back of a knife to scrape out the seeds. Put the seeds and pod into the coconut milk to simmer. After it comes to a simmer, remove vanilla bean pods and set aside.
In an electric stand mixer, with whisk attachment, beat egg yolks on medium-high about 5 minutes until pale and light and a thick ribbon runs off the whisk when lifted. Reduce to low speed and slowly drizzle in 1 cup of hot coconut milk/honey.
Pour egg/coconut milk mixture back into saucepan of the remaining coconut milk, remove vanilla bean pod. Whisk constantly over medium-high heat until it is thick and at 180 degrees. Dip a spoon into mixture and wipe a clean line across the middle of the spoon. If the line stays clean and the mixture does not run down into the line, it's done, otherwise continue to cook a little longer and test every minute. If you overcook it, it will curdle.
Add remaining chilled light coconut milk, 1 tablespoon real vanilla extract if you did not use vanilla beans and whisk. Pour into a glass pitcher, cover mixture and refrigerate 6 hours or until 38 degrees. Be sure you have a thermometer in your refrigerator and keep it between 34-38 degrees-over 40 degrees is optimal temperature for bacterial growth!
Follow the manufacturer's ice cream machine instructions to churn. When finished churning, pour into plastic containers and freeze for 8 hours or overnight for premium ice cream texture, or eat a little of it now, which will be soft serve consistency. Scoop and enjoy!
*Note: you can use all light coconut milk, but the texture will not be as creamy.