Coconut Milk Ice Cream

• 4 cups coconut milk (unsweetened)
• 3/4 c agave (or 1 cup if you like it sweeter)
• 1 tbsp. vanilla extract
• pinch of salt
• 2 tsp. xanthan gum (available in gluten-free or health section of most supermarkets)

In saucepan, heat milk, agave, vanilla and salt.  Heat till just about boiling (don’t leave it alone, if coconut milk boils, it will foam all over the stove).  Put xanthan gum in a heat proof bowl and then pour the hot coconut milk mixture over it and whisk to remove lumps and thicken.

Let it sit a little while on the counter, then place in the refrigerator to cool.  When cool, put it in your ice cream maker and churn until ready (I know my Cuisinart is ready when the churning gets a little slower!).

Feel free to add chopped dark chocolate, dried cherries, etc. etc.  This is a good base to experiment adding whatever flavors you like!!