Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
Place egg yolks in a medium bowl and whisk. Set aside.
In a medium saucepan combine coconut milk, maple syrup, and salt. Turn the heat to medium, stirring the whole time, heat until almost boiling- about 5 minutes.
Temper the yolks- whisking the yolks the whole time, add in spoonfuls of the warm milk mixture. Add about 1 cup and continue stirring. Slowly add tempered yolks back into the pan , whisking continuously. Stir until mixture thickens enough to coat the back of a spoon.
Remove from heat and add in the vanilla bean. Whisk until smooth. Pour into a bowl to cool to room temperature, then place in fridge to chill at least 3 hours or overnight.
Pour the cooled mixture into your ice cream maker and follow manufacturers directions for churning. Mine took about 12 minutes.
While ice cream is churning, prepare a loaf pan. Line it with parchment paper and cut away any excess that hangs too far over.
Scoop ice cream into pan then freeze until solid- overnight is best. Or eat right away, it will be the consistency of soft serve. After removing it from the freezer, let sit out for 10 minutes at room temperature before scooping, just to make it easier.