Coconut Sorbet - 6 cups (twelve ½-cup servings)

1½ cups water 1¹∕³ cups granulated sugar 1 whole vanilla bean, halved and seeds scraped pinch salt 2 cans (13.5 ounces each) unsweetened coconut milk

Nutritional information per serving (based on ½ cup): Calories 199 (51% from fat) • carb. 25g • pro. 1g • fat 12g • sat. fat 11g • chol. 0mg • sod. 28mg • calc. 1mg • fiber 0g

Combine the water, sugar, vanilla bean (including the pod) and salt in a medium saucepan set over medium-low heat. Bring mixture just to a boil and then remove from heat. Let mixture steep for 1 hour; strain (discarding pod). Add the coconut milk to the strained mixture. Cover and refrigerate overnight. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.