Coconut milk ice cream

Ingredients: 

• 4 egg yolks
• 1/2 cup honey 
• 1 (13.5-ounce) can light coconut milk
• 1 (13.5-ounce) can regular coconut milk
• 2 teaspoons vanilla 

Method: 

In a large bowl, whisk yolks and honey together until pale yellow, 1 to 2 minutes. Add light and regular coconut milk and whisk again until well combined. 

Transfer coconut mixture to a medium pot and cook over medium heat, stirring constantly, until just thickened and mixture coats the back of a spoon, 8 to 10 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla. 

Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer's instructions then transfer to a container with a lid and freeze until firm, about 2 hours more.