Coconut Chip Ice Cream

For a more intense coconut flavor, add ¼ teaspoon coconut extract along with the vanilla. For chocolate ice cream, whisk in ½ cup plus 2 tablespoons unsweetened cocoa powder with the corn syrup. For strawberry ice cream, purée 2 cups of stemmed strawberries in the blender before adding the coconut milk mixture.

2 (14-ounce) cans full-fat coconut milk, divided

2 tablespoons cornstarch

¾ cup corn syrup

¼ teaspoon salt

2 teaspoons pure vanilla extract

4 ounces bittersweet chocolate (dairy-free if desired), chopped

Instructions: In a small bowl, whisk together ¼ cup of coconut milk liquid and the cornstarch. In a medium saucepan, whisk together the remaining coconut milk, corn syrup and salt until well combined. Cook over medium heat, stirring frequently, until mixture comes to a simmer. Whisk in the cornstarch slurry and continue to cook, stirring, until the mixture is slightly thickened, about 5 minutes. Do not let it come to a boil.

Transfer the mixture to blender, cover very tightly, and blend for 30 seconds. Pour into a bowl and refrigerate until chilled, at least 4 hours and up to 1 day.

Whisk the vanilla extract into the mixture. Transfer to an ice-cream maker and churn according to manufacture’s instructions. Fold in the chocolate. Scrape into an airtight container and freeze until firm enough to scoop, about 3 hours, before serving. Makes 1 quart ice cream.