More ice cream. Because it's still summer.
Nut Butter Frozen Custard
inspired by Brown-eyed Baker
2 cans coconut milk
1/4 c. honey
1/2 c. creamy nut butter (almond or sunbutter or whatever nut butter you like best)
1/8 t. salt
6 egg yolks
1 T. vanilla extract
Warm one can of the coconut milk, honey, nut butter, and the salt in a medium saucepan over medium-low heat, stirring until the nut butter has melted. Continue cooking until the mixture comes to a slight simmer, bubbling around the edges of the pan.
Meanwhile, pour the remaining can of coconut milk into a large bowl and place a fin-mesh sieve on top.
Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan. Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes.
Pour the custard through the fine-mesh sieve and stir it into the coconut milk. Stir in the vanilla extract and polace the bowl over an ice bath. Stir occasionally, until the mixture is cool. Cover and transfer the custard to the refrigerator until completely chilled, 8 hours or overnight.
Freeze the mixture in your ice cream maker. I recommend an old-fashioned ice-and-salt type. My little canister freezer couldn't handle the mixture -- the ice cream mix froze to the wall of the canister, stopping the freezer from turning before it had actually made ice cream. I poured the entire mixture in a container and set it in the freezer. It's pretty firm, and needs softening before scooping.
But oh my goodness, it's wonderful!