Salted Caramel Ice Cream

1: In a medium bowl, whisk together egg yolks, vanilla extract, sugar, and salt.

2: Heat coconut cream and coconut milk in a small saucepan over medium-low heat until just warm.

3: Remove from heat and slowly whisk half of the cream mixture into the egg mixture.

4: Transfer the egg mixture back to the saucepan with the remaining cream and heat over low until it starts to simmer.

5: Stir constantly to prevent scorching, then turn off heat and stir in honey.

6: Transfer the mixture to the Creami container and freeze for 24 hours.

7: For the caramel, bring coconut milk and coconut sugar to a simmer over medium heat.

8: Reduce heat to medium-low and simmer sauce for 15 minutes.

9: Turn off heat and let caramel cool completely before swirling into ice cream.

10: To mix, layer half of the ice cream in a medium container, drizzle with caramel, and top with remaining ice cream.

11: Drizzle with caramel again, swirl the sauce into ice cream, and serve immediately or freeze for several hours.