Butter Pecan Ice Cream

2 cans full fat coconut milk
1/4-1/2 C packed brown sugar
1-2 T salted butter
1/4 salt
1 t vanilla extract
1 cup pecan pieces

Shake both cans and open one into a heavy pot. Add in brown sugar, butter and salt and heat until the butter and sugar dissolve. Avoid boiling. Use a whisk to dissolve globs of coconut milk fat. After everything is dissolved, pour the mixture into a bowl, then add the second can of coconut milk and the vanilla extract. Mix well and set in fridge to cool. Once mixture is cool, pour it into your ice cream maker and follow the instructions according to your model. Once ice cream is really starting to set (3/4 of the way through), drizzle in the nuts, so they don't all settle at the bottom, but mix all through the ice cream.

It's usually ready after about 20 minutes in our ice cream maker.

Mange!

Cheers,
~Miriam

© 2012, Miriam Mason