Paleo Ice Cream

 1 can of regular coconut milk
1 can of light coconut milk
4 cage free egg yolks (you can add more egg yolks to make the ice-cream a little creamier)
½ cup of coconut nectar/sap (you can also use agave if you don’t like the sap) I am going to try to make this again without the nectar, I would imagine it would still be pretty good with fruit or cocoa powder.
2 tsp of raw vanilla extract
This makes almost 2 quarts of ice-cream.

In a large bowl, whisk the yolks and sap together for about 1 to 2 minutes. Add the cans of coconut milk and whisk until everything is combined.

Pour the mixture into a medium size pot and cook over medium heat, stirring constantly. It will be about 8 to 10 minutes or until the back of the spoon coats with the mixture. DO NOT let the mixture boil. Stir in the vanilla while it is cooking.

Put the contents into a bowl and put it in the refrigerator until chill. Process the ice-cream in an ice-cream maker. I left the mixture in my maker for about 20 minutes and then I put it in the freezer. It takes about 2 hours for the ice-cream to freeze.

I would recommend starting the ice-cream at least 12 hours before you need it to be ready.