French Vanilla Coconut Milk Ice Cream with Pecan Pralines
  • 3 cups of coconut milk
  • 6 egg yolks
  • 3 tablespoons honey
  • ½ teaspoons sea salt
  • 1 teaspoon ground vanilla bean, optional
  • 1 tablespoon vanilla extract
  • Kitchen Equipment
  • Heavy-bottomed pan
  • Thermometer
  • Ice Cream Maker
  1. It's important to have a thermometer for this recipe because you want to cook the egg yolks. This will make the ice cream base creamy and smooth. You don't want to go over 185°F because the mixture will curdle. If you do mess up and go over 185° I would just continue with the recipe but after the pudding is completely chilled place it in a blender to make it smooth again. You'll want to chill it again as whirring it in the blender may raise the temperature.
  2. Place coconut milk, egg yolks and honey in a thick bottomed pan.
  3. Whisk thoroughly.
  4. Stir constantly over medium heat until the mixture reaches 180°F.
  5. Remove from heat immediately. If you are using a thermometer which will notify you when it reaches a certain temperature I would set it for 179°F.
  6. Allow to cool for about 30 minutes.
  7. Stir in the sea salt, ground vanilla bean and vanilla extract.
  8. Chill overnight for best results.
  9. Place ice cream base in ice cream maker and turn until thickened to your liking.
Recipe by GAPS Diet Journey at