Prep time: 5 mins
Cook time: 10 mins (plus chilling time)
- 2 x 400ml cans full-fat coconut milk
- 3 egg yolks
- 4 tbsp coconut sugar or caster sugar
- 1/2 tsp of vanilla extract
- 50g of toasted and chopped pecans
Step 1: Start by whisking the coconut milk until smooth and measure 600ml and pour into a saucepan and heat until just steaming. Meanwhile whisk the egg yolks with 3 tbsp sugar and the vanilla extract. Slowly add the hot milk onto the yolks, whisking constantly.
Step 2: Wipe the saucepan clean and pour in the coconut and egg mixture. Cook over a medium heat, making sure to stir for 5-6 minutes until you have a thin custard. Strain and leave to cool completely, then add to an ice cream maker and churn.
Step 3: Now you need to make your caramel, start by pouring the remaining coconut milk and sugar in a saucepan and then add a pinch of salt. Boil for 3 minutes until it has the consistency of double cream. Let cool, before swirling the caramel and chopped pecans through the ice cream mix. Cover with cling film and freeze.
Recipe inspired by BBC Good Food