MAKES: 1 pint | PREP TIME: 2 hours to overnight | COOK TIME: 10 minutes
1 (14-ounce/415-ml) can full-fat coconut milk
2 tablespoons strong brewed coffee
2 tablespoons organic honey
2 large egg yolks
1 teaspoon vanilla extract
½ cup (50 grams) chopped raw pecans
freshly ground coffee beans, for garnish (optional)
- Combine the coconut milk, coffee, honey, egg yolks, and vanilla in a saucepan. Heat gradually, whisking constantly, just until it comes to a low boil, then immediately remove the pan from the heat and let cool.
- Transfer the mixture to a mixing bowl and cover with plastic wrap. Refrigerate for a minimum of 2 hours or overnight.
- Place the cooled mixture in an ice cream maker and churn, following the manufacturer’s directions, until the desired consistency is reached. Immediately scoop the ice cream out of the ice cream maker so it doesn’t freeze to the sides of the bowl and stir in the chopped pecans by hand. Serve immediately, garnished with a sprinkle of ground coffee beans, or store, covered, in the freezer for up to 3 weeks.
Note: No ice cream maker? Once the mixture is tempered, transfer it to a bowl or bread pan and stick it in the freezer for 2 hours. Once frozen, just remove it from the freezer 15 minutes before serving to allow it to soften to a scoopable consistency. Scoop and serve.