2 cans (14 ounces each) coconut milk
1/3 cup raw honey
3 egg yolks
2 teaspoon vanilla extract
Heat the coconut milk and honey over low heat. Whisk eggs in a separate bowl. When milk and honey are warm to the touch, slowly stream into the eggs, whisking vigorously. Stir in the vanilla and refrigerate for at least three hours.
Pour into the ice cream maker and churn it until it resembles soft serve ice cream, about 15-20 minutes. If you want it to be firmer, cover and put in the freezer for three hours.