Ingredients
2 canscoconut milkfull fat variant
¾cuphoney
½cuppeanut buttercreamy, natural, unsalted
1tsppure vanilla extract
½tspsea saltfine grain
1½tsparrowroot starch(optional, whisked with a few tablespoons of the coconut milk mixture)
dashground cayenne pepper(optional)
Preparation
In a Dutch oven or a big, heavy-bottomed pot, combine the coconut milk, honey, peanut butter, vanilla and salt. Bring the mixture to a simmer over medium-high heat, whisking often to prevent scorching.
After a few minutes, the mixture should be well blended, but if not, whisk vigorously until it is.
Remove pot from the heat at this point.
Transfer the mixture to a heat-safe mixing bowl to aid the cooling process. Let the mixture cool to room temperature, then place the bowl in the refrigerator until the mixture is completely and thoroughly chilled. If your future ice cream container is made of glass or metal, place it in the freezer to chill.
If you used arrowroot starch, scoop off the thickened top layer with a spoon (if there is one) and discard it. Whisk together the chilled mixture one last time, then pour it into your ice cream maker. Freeze according to your manufacturer’s instructions, then transfer it to your chilled container and freeze for several hours in the freezer.
