Yield: 1 quart
 
INGREDIENTS:
2 cans full fat coconut milk
1 1/2 C decaf coffee beans
1/4 C honey
4 pastured egg yolks
1/2 teaspoon vanilla extract
2 T Kahlua
 
DIRECTIONS:
  1. Heat 1 can of the coconut milk and coffee beans in a medium sauce pan on medium heat, until steaming, but not quite boiling.
  2. Remove from heat and cool.
  3. Place in refrigerator overnight.
  4. Reheat coconut milk and coffee beans until steaming.
  5. Turn heat down to low
  6. In a separate bowl, whisk the egg yolks
  7. Once the coconut milk is steaming, add one small ladle of it to the egg yolks, and stir to combine.
  8. Slowly add two more small ladles full. This will temper the egg yolks, so they won’t scramble when you add them to the hot coconut milk
  9. Slowly pour the egg yolk mixture back into the pan with the coconut milk, and whisk until slightly thickened, which will take several minutes. Make sure the mixture doesn’t boil, as this will scramble your eggs.
  10. When the mixture has thickened to the consistency of a thin custard, remove from heat and strain the coffee beans.
  11. Add second can of coconut milk.
  12. Allow to cool for a few minutes, then whisk in the honey and vanilla extract.
  13. Cool in an ice bath until cold.
  14. Add Kahlua and thoroughly mix.
  15. Freeze in your ice cream maker according to the manufacturer’s instructions.