Vanilla Ice Cream with Coconut Sugar

1 cup whole milk

⅓ to ½ cup coconut sugar

1 pinch kosher salt

2 cups heavy cream

1 to 2 teaspoons pure vanilla extract

1.  In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, coconut sugar and salt until the coconut sugar is dissolved. Stir in the heavy cream and vanilla. Cover, refrigerate, 1 to 2 hours, or overnight.
2. Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.