Created by JostLori on November 12, 2017
Step 1: Place the coconut milk, coffee, honey, egg yolks and vanilla in a heavy-bottomed saucepan over medium heat. Heat gradually while constantly whisking, just until it comes to a low boil, then immediately remove from the heat and let cool completely.
Step 2: Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for 2 hours minimum, or overnight.
Step 3: Place the cold mixture in an ice-cream maker and process to the desired consistency. Immediately scoop out the ice cream to a bowl, stir in the pecans, and serve immediately, topped with the ground coffee beans, if using.
Step 4: The ice cream can also be stored, covered and in the freezer, for up to 3 weeks.