Pour the cream and coconut milk in a saucepan on a medium heat. Do not let it boil but heat it for about 3-5 minutes.
As the cream is heating, whisk the eggs, vanilla and brown sweetener together.
Remove the cream from the heat and allow to cool for a minute (you don't want a scrambled egg mixture). Gently pour into the egg mixture and whisk until combined.
Pour this mixture back into the saucepan on a medium heat and whisk for 5 to 10 minutes until the mixture starts to thicken slightly.
Remove from the heat.
Add the vodka and stir(optional).
Allow to cool or place in the fridge for faster cooling.
Pour into the canister of an ice-cream maker and churn according to manufacturer’s directions
Toasting the Pecans
Preheat the oven to 180C/350F degrees.
Place the pecan on a baking tray and bake for 10 minutes, checking that they are not burning half way through.
Remove from the oven and place in a small bowl.
Pour the butter over them and add the brown sweetener and salt. Mix until the pecans are all covered in the butter mixture.
Set aside to cool.
Assemble & Freeze
Once the ice cream has been churned and is a creamy smooth texture, fold in the pecan mixture. Chop the nuts if you prefer (I kept mine chunky).
Spoon the ice cream in an airtight container and place in the freezer for at least an hour, preferably several hours.
To serve, if the cream is too hard, allow to soften at room temperature for 5-15 minutes.
Makes 8 servingsThe net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.