• 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.
• Remove from heat and put in a glass container. Let cool.
• 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.
• 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.
• When ready to serve let set for about 10-15 minutes until soft enough to handle.

Raspberry Sauce

• 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.
• Using a potato masher, mash up all the fruit so it has a smoother consistency. Reduce the heat and simmer for about 10 minutes. If you want a thicker sauce, simmer longer and for a thinner sauce reduce the time on the stove top.