- 2 x 400ml cans full-fat coconut milk
- 3 egg yolks
- 4 tbsp coconut sugar , or caster sugar
- dash vanilla extract
- 50g pecans , toasted and roughly chopped
- STEP 1
Whisk the coconut milk until smooth. Measure 600ml into a saucepan and heat until just steaming. Meanwhile whisk the egg yolks with 3 tbsp sugar and the vanilla. Slowly pour the hot milk onto the yolks, whisking constantly. Wipe the pan clean, pour in the coconut and egg mixture, then cook over a medium heat, stirring for 5-6 mins until you have a thin custard. Strain and leave to cool completely, then churn in an ice cream maker.
- STEP 2
To make the caramel, put the remaining coconut milk and sugar in a saucepan with a pinch of salt. Boil for 3 mins until it has the consistency of double cream. Cool, then swirl the caramel and pecans through the ice cream mix, cover the surface with cling film and freeze.
Recipe from Good Food magazine, May 2018