Preparing lemongrass: After trimming and peeling outer layer(s), chop fine, mashing into a paste. Alternately, you can blend in a high speed blender, removing any larger strands that remain (I left some small fibers in this ice cream).
In saucepan over medium high heat, whisk together coconut milk, maple syrup and lemongrass. Stir constantly as mixture begins to bubble. Remove from heat, whisk in xanthan gum and salt, stirring until completely smooth. Allow mixture to cool. Pour into ice cream maker, proceed with manufacturer instruction.
Store in covered freezer safe container.