Caramel Vanilla Bean Ice Cream
[Vegan, Gluten-Free]

To Make the Ice Cream:

1. Add the sugar and water to a heavy, non-reactive pot (such as stainless all-clad). Bring to a boil, stirring until the sugar has dissolved, about 1 minute. Reduce heat to medium- high, and cook until it has caramelized. Look for a medium amber color.
2. Do not stir, but swirl the pan. Add 1 can of coconut milk slowly, caution: very hot will splatter just a bit.
3. Cover the pan, and turn the heat down to low. After 3 minutes, uncover the pan and whisk the mixture.
4. Don’t be alarmed – will look like a blob of hard caramel in the center, cover the pan this will melt and dissolve into the coconut milk.
5. Cook until the caramel is totally melted, about 5 more minutes. Take off the heat.
6. Add the rest of the ingredients: coconut oil, ginger, vanilla bean gel, vanilla, pumpkin pie spice, sea salt, and the reserved can of coconut milk.
7. Give a good whisk (the coconut oil should be totally melted.) Cool well. Pour into a clean glass or stainless bowl, and refrigerate, covered until cold – about 2 hours, or overnight.
8. Churn in an ice cream maker until firm. Place in containers and freeze until ready to serve.
9. Tastes delicious when it has softened a bit.

To Make the Salted Caramel Sauce:

1. Place the coconut sugar and water in a small pan over a medium heat. Stir until the sugar has dissolved and let it simmer for 3 minutes.
2. Add the coconut milk, raise heat to medium-high and stir with a whisk until it boils. Let reduce for 2 minutes.
3. Meanwhile, stir the arrowroot with 1 tablespoon water in a small bowl to make a slurry. Add the slurry to the simmering caramel, whisking for 1 minute. The arrowroot will thicken the sauce quickly.
4. Remove from the heat. Add the vanilla and salt. Cool.
5. Store in a sterile glass container. Will stay fresh for at least 2 weeks.