Prepare ice cream maker and freeze bowl for 24 hours before using
Slice the vanilla bean length wise and scrape out the seeds
In a medium saucepan, heat coconut milk and vanilla bean seeds until simmering
Whisk egg yolks and honey in a medium bowl
Once coconut milk is heated, slowly add the milk to the egg yolks while continuously whisking
Pour the mixture back into the saucepan and heat until custard starts to thicken and coats the back of a wood spoon
Strain the custard into a bowl and press plastic wrap to the top to avoid a crust from forming
Once the custard has reached room temperature, refrigerate until chilled ( at least two hours)
(the coconut milk might separate slightly while cooling, just whisk until smooth and comes back together)
Pour the chilled custard into the frozen bowl attachment for ice cream maker
Use ice cream maker according to manufacturer instructions
Remove the ice cream from the bowl and place in an air tight container and freeze until firm, approx. 2 hours
Serve coconut ice cream with dairy free chocolate sauce and toppings of your choice!
Notes
*There are several varieties of coconut milk, but the one that I have found to be the best tasting, most versatile and best for Ice Cream is Native Forest Unsweetened Classic Coconut Milk