Dairy-free vanilla ice cream

Pour the coconut milk and cream into a saucepan.

Split the vanilla bean lengthways, scrape out the seeds, and add both to the pan.

Bring to a simmer, then remove from the heat and leave to infuse for 30 minutes.

Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and thick.

Slowly pour the warm coconut mixture over the egg yolks, whisking constantly to prevent scrambling.

Return the mixture to the pan and cook over a low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-8 minutes).

Strain the custard through a fine sieve into a bowl, then leave to cool completely.

Churn in an ice-cream maker, following the manufacturer's instructions.

Once churned, transfer to a freezer-proof container and freeze for at least 2 hours before serving.