First, make sure you’ve frozen your ice cream bowl overnight.
In a small bowl, whisk the cornstarch with 1/2 cup of the milk, making sure to remove any lumps.
In a saucepan, combine the coconut cream, milk, cornstarch mixture and sugar.
Bring to a boil, stirring often as it thickens.
As soon as it begins to boil, remove from the heat and stir in the vanilla.
Cool, cover and refrigerate for an hour or two.
Pour into your ice cream maker and freeze according to the manufacturer’s directions.
Serve immediately, and store the rest in airtight containers in the freezer.