Cate is a recipe developer, writer and photographer who loves travel, street food, and all things ocean-related. In her food blog, Girl Cooks World, Cate shares gluten-free recipes from her culinary trip around the globe. She feels luck...
In a heavy saucepan, combine all but 1/4 cup of the coconut milk, sugar and salt. Bring to a simmer over medium heat. In a small bowl, whisk together the cornstarch and the remaining 1/4 cup coconut milk until smooth. Add to the saucepan and cook, stirring constantly, until the mixture thickens and can coat the back of a wooden spoon.
Remove from heat and let cool to room temperature. Cover and chill at least 4 hours, or up to 24 hours.
Pour the chilled mixture into the bowl of an ice cream maker and run according to manufacturer's directions.