Beat 250 ml (9 fl oz/1 cup) coconut cream (the thick layer at the top of an unshaken tin of Thai coconut milk) with 250 ml (9 fl oz/1 cup) unsweetened almond milk, the seeds from 1 vanilla pod, 3 tbsp caster (superfine) sugar and 1 pinch salt. Whisk to dissolve the sugar. Put in an ice-cream maker and churn following to the machine directions. Alternatively, put in a freezer-proof container and freeze for 3–4 hours, then blitz in a food processor and freeze for 1 more hour. Blitz again just before serving.