Coconut Sorbet

1. 1

   In a saucepan, combine the coconut milk, sugar, salt, and corn syrup and place over medium heat.

2. 2

   Cook, stirring or whisking gently, until the sugar dissolves.

3. 3

   Remove from the heat and whisk in the vanilla.

4. 4

   Transfer to a bowl and set aside to cool.

5. 5

   Cover with plastic wrap and refrigerate for at least 24 hours to chill well and develop the flavor.

6. 6

   The mixture separates as it sits, so whisk to reblend, and then freeze in an ice-cream maker according to the manufacturers directions.

7. 7

   Prepare the base a day or two in advance of churning and let it chill and develop flavor in the refrigerator.

8. 8

   Churn the sorbet or ice cream at least 2 hours before serving, pack tightly into a container to prevent crystallization, and place in the freezer to firm up and smooth.

9. 9

   Let the sorbet or ice cream stand at room temperature for about 15 minutes to soften before serving.

10. 10

    The flavor of a sorbet or ice cream fades after 3 or 4 days.

11. 11

    To revive it, thaw it until it is once again a liquid, make any flavor adjustments, and refreeze in an ice-cream maker.

* Per serving · 4 servings · Values may vary.

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