Vegan Coconut Ice Cream

1. Shake unopened cans of coconut milk to form homogeneous mixture. Whisk ¼ cup coconut milk and cornstarch together in small bowl and set aside. Combine remaining coconut milk, sugar, corn syrup, salt, and vanilla in large saucepan. Cook over medium-high heat, whisking often to dissolve sugar and break up any clumps, until small bubbles form around edge of saucepan and mixture registers 190 degrees, 5 to 7 minutes. Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into coconut milk mixture in pan. Cook, constantly scraping bottom of pan with rubber spatula, until thickened slightly, about 30 seconds.

2. Carefully transfer mixture to blender, let cool slightly, about 1 minute, then process on high speed for 1 minute. Pour ice cream base into large bowl and let cool until no longer steaming, about 20 minutes. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours. (Alternatively, place bowl over ice bath of 6 cups ice, ½ cup water, and ⅓ cup salt and chill base to 40 degrees, stirring occasionally, about 1½ hours.)

3. Whisk chilled ice cream base until recombined and smooth, then transfer to ice cream machine and churn until mixture has consistency of soft-serve ice cream and registers 22 to 23 degrees. Transfer to airtight container, cover, and freeze until firm, at least 6 hours or up to 24 hours. Serve. (Ice cream is best eaten within 2 weeks).