Coconut Caramel Ice Cream

INGREDIENTS
1. 2cans coconut milk
2. 1cup light brown sugar
3. 1/2teaspoon kosher salt
4. 6egg yolks
5. 2teaspoons vanilla extract
DIRECTIONS
1. Combine 1 can of coconut milk, the
brown sugar, and the salt in a medium
saucepan. Set over medium-high heat
and bring to a boil, stirring occasionally
so that the sugar dissolves. Once boiling,
reduce the heat slightly and continue to
cook until the mixture has darkened and
reduced, about 20-30 minutes. It should be very thickresembling caramel.
Add the second can of coconut milk to the warm coconut caramel and stir to
combine. Meanwhile, beat the egg yolks in a large, heatproof bowl. Slowly
whisk 1 cup of the hot caramel mixture into the bowl with the egg yolks.
2. Turn the heat to low and pour the tempered yolks back into the pot. Cook,
stirring constantly, just until the mixture thickens, 1-2 minutes. Remove from
the heat and pour into a bowl. Stir in the vanilla extract. Cover tightly and
refrigerate until completely cool.
3. Pour the mixture into an ice cream maker and process according to
manufacturers instructions. Freeze for at least 4 hours before serving.
By Cara Eisenpress and Phoebe Lapine of Big Girls, Small Kitchen