Pour the coconut milk and cream (if used) in a large sauce pan over a medium heat.

Reserve 1/2 cup of coconut milk for later.

Add the Erythritol and stevia and stir well.

If using vanilla bean, cut the vanilla bean lenghtwise and scrape the seeds out.

Add the seeds to the cream.

Apart from the seeds, also add the vanilla bean, cinnamon, ...

...

nutmeg, salt and stevia (if used).

Mix until well combined and cook until foam forms on top.

Then, lower the heat.

Meanwhile, in a small bowl, mix the egg yolks with the remaining coconut milk.

Remove the vanilla bean and discard.

Slowly pour about a cup of the hot mixture into the cold egg yolk mixture while whisking.

Then, slowly pour the egg mixture back in the sauce pan and keep mixing.

Cook while stirring until the the mixture starts to thicken and the cream mixture lightly covers the spatula.

It shouldn't get as thick as custard - just creamier.

Then, take off the heat and set aside.

Mix the gelatine with the water and pour it into the cream mixture.

Set the sauce pan over an ice bath (a bowl filled with iced water) and let it cool down, stirring occasionally.

Add the rum (or rum extract) and mix in well.

Let it chill to room temperature.

Once it cools down, pour into the ice-cream maker (I use a Cuisinart) and process according to the manufacturer's instructions.

It may take anything between 30-60 minutes depending on your ice-cream maker.

When done, scoop in a freezer-friendly container and place in the freezer for 30-60 minutes.

Enjoy! :-)