2 tsp. NesProteins Gelatin 1 cup. milk or cream of choice (dairy or non-dairy both work) 1 off 400ml of light or full-fat coconut milk 1⁄3 cup honey, 2 tbsp. vanilla extract, 1 vanilla bean, split and seeds removed,1⁄4 tsp. sea salt. PREPARATION: Sprinkle the gelatin over the 1 cup of milk and stir to combine. Set it aside for 3-5 minutes to bloom. Add the coconut milk, honey, vanilla extract, vanilla bean seeds, and sea salt to a medium saucepan. Heat over medium heat until warmed. Add the milk with bloomed gelatin into the warmed coconut milk and stir until the gelatin is dissolved. Pour the mix out into a container with lid and place it into the refrigerator until chilled. Process the *chilled ice cream base according to your ice cream maker’s instructions. An average of 15-20 minutes minimum churn time is recommended. Enjoy the ice cream immediately for a soft-serve consistency or freeze for a more traditional ice cream. Makes about 4 cups of ice cream. *Note: the ice cream base may gel up slightly when refrigerated. Just whisk it until smooth before processing in the ice cream maker.