Coconut, caramel and pecan dairy-free ice cream

• coconut milk (full fat)2 x 400ml cans ml
• egg yolks↗3
• coconut sugar↗4 tbsp tbsp

  or powdered sugar

• vanilla extract↗dash
• pecans↗50g g

  toasted and coarsely chopped

Step-by-step instructions

1. 1

   Whisk the coconut milk until smooth. Measure 600 ml into a saucepan and heat until it begins to steam. Meanwhile whisk the egg yolks with 3 tbsp sugar and vanilla. Slowly pour the hot milk into the yolks while whisking continuously. Clean the saucepan, pour in the coconut milk and egg mixture, then cook over medium heat, stirring for 5‑6 minutes until you obtain a thin custard. Strain and let cool completely, then churn in an ice‑cream maker.

2. 2

   To make the caramel, place the remaining coconut milk and sugar in a saucepan with a pinch of salt. Cook for 3 minutes until it reaches a thick‑cream consistency. Cool, then fold the caramel and pecans into the ice‑cream mixture, cover the surface with film and freeze.