1. In a large saucepan on low heat, whisk the coconut milk, sugar, lemon juice, egg yolks and vanilla. Cook the custard over low-medium heat whisking constantly for about 6 minutes until very hot and thickened. Do not let it boil.
2. Remove from heat and put in a glass container. Let cool.
3. If not using an ice cream maker- cover container and place in the freezer. Stir about every ½ hour for 2 hours. Then freeze an additional 4-6 hours (6-8 total), until firm.
4. If using an ice cream maker- skip Step 3. Freeze the ice cream in an ice cream maker according to the manufacturers' directions. Transfer to a glass or plastic container and freeze until firm, about 4 hours.
5. When ready to serve let set for about 10-15 minutes until soft enough to handle.

Raspberry Sauce

1. In a medium saucepan, add 2 cups of raspberries, ½ tablespoon of lemon juice and ¼ cup of sugar, and a dash of Himalayan salt and heat covered on medium-low for about 2 minutes.
2. Using a potato masher, mash up all the fruit so it a smoother consistency. Reduce the heat and simmer for about 10 minutes covered. If you want a thicker sauce, simmer longer and for a thinner sauce reduce the time on the stove top.

Variations

1. We make our ice cream with monk fruit - making it sugar-free but you can swap that out for raw honey in equal amounts.
   
   Make sure to use pasteurized eggs and/or stir the recipe continuously while cooking so the eggs don't clump and cook for the full time. Undercooked eggs can be one of the causes of foodborne illnesses and can contain Salmonella which needs to be killed during heating.