In a small saucepan, combine the coconut cream, coconut milk and sugar. Bring to a low boil then reduce to a simmer. Whisk over low heat for about 5 minutes, until the sugar has dissolved. Remove from heat and set aside.

Scrape the inside of the vanilla bean into the saucepan then add a pinch of salt. Stir to combine then cover and allow to cool to room temperature. Once the mixture is cool, transfer it to a quart size plastic bag. Lay the bag flat in your freezer (you can also place it on a baking sheet if there isn't a flat surface in your freezer) and freeze until solid, for about 5-6 hours.

Once the liquid has frozen, remove it from the freezer and use your hands to bend the bag and break it into chunks. Empty into a food processor (or blender) and blend for about 2-3 minutes, until smooth. You will need to scrape down the larger pieces on the sides as you go.

At this point you should have a somewhat soft serve texture. You can serve it as is or transfer it to a large sealable container and freeze again for an hour or until it has firmed up more. When ready to pipe, scoop the ice cream into a pastry bag with a star tip and serve. Leftovers can be frozen in a sealed container for up to 1 month.