Servings: Approx. 6 cups

1 can full fat coconut milk 1 can full fat coconut milk
1 can coconut cream 1 can coconut cream
½ c. coconut sugar ½ c. coconut sugar
¼ c. sugar ¼ c. sugar
⅛ t. salt ⅛ t. salt
2 T. decafe instant coffee* powder/granuales 2 T. decafe instant coffee* powder/granuales
3 egg yolks 3 egg yolks
1 T. vanilla extract 1 T. vanilla extract
¼ c. dairy and soy free mini chocolate chips ¼ c. dairy and soy free mini chocolate chips

In a medium sauce pan, whisk together the coconut milk, coconut cream, sugars, salt and instant coffee. Turn heat to medium low. Cook until hot but not boiling, whisking frequently. Mixture should be steaming and have tiny bubbles forming around the edge. Do not let it boil.
While the milk mixture is heating, place egg yolks into a medium bowl and briskly whisk until yolks begin to lighten in color.
Remove milk mixture from heat and ladle about a ½ cup into the egg yolks, while whisking them. Repeat several times to slowly warm the eggs and not scramble them. After ½ the mixture has been transferred to the yolks, pour the balance in and add the vanilla. Whisk to combine. Cool to room temperature and then cover the bowl and chill in the refrigerator several hours or overnight.
Process in an Ice Cream maker per manufacturer's instructions. Near the end of the processing when the cream has thickened, slowly add the mini chocolate chips and let the machine mix them in. Transfer to a freezer safe container and freeze to firm up - at least 4 hours.

*Check around to find an inexpensive decafe coffee powder and read the label if you need dairy free, as some say they contain milk.  *Check around to find an inexpensive decafe coffee powder and read the label if you need dairy free, as some say they contain milk.