Put the full-fat coconut milk on the stove and heat to medium high. Scrape the insides of the vanilla bean out with the back of a knife and add to the coconut milk.
Heat, whisking, until the vanilla bean is evenly distributed and the oils begin to break out of the coconut milk.
Take off the heat.
Mix the eggs to incorporate and then slowly whisk them into the milk mixture– the key is to add the eggs very slowly and constantly whisk. You don’t want them to cook in the coconut milk.
Then add the salt, maple syrup and lemon juice.
Let the mixture cool to room temperature. Once cool, add it to the ice cream maker and follow the instructions on your ice cream machine (ours instructs to layer the ice and the rock salt and let it go for 20 minutes).
If you don’t have an ice cream maker, you can put the mixture in the freezer and stir every 10-15 minutes until it is the consistency you want. It won’t quite be the same, but it will be similar.