Pecan Layered Ice Cream Cake

Parev
Ingredients:

• 1 + 2 cups coconut milk (total 3 cups) 1 pinch of salt
• 3⁄4 (150g) cup sugar
  
• 5 large egg yolks
• 3⁄4 tsp vanilla extract
  
• 150g Ooh La La pecan pebbles (crushed lightly)
• 2 Tbsp Instant coffee, dissolved in a little hot water, and cooled
• Pomegranate seeds to serve

Method:

1. In a medium saucepan, warm 1 cup of coconut milk, the salt and the sugar. Stir until the sugar and salt has dissolved. Remove from heat, and let cool until just warm, not hot (approximately 10 mins).
2. In a separate bowl, whisk the egg yolks. Gradually add some of the warm milk mixture to the beaten yolks, stirring constantly as you pour.
3. Pour the warmed egg yolks back into the saucepan with the rest of the warm mixture, and return to heat. Stir until combined and slightly thickened.
4. Pour the mixture into a mixing bowl containing the remaining 2 cups of coconut milk.

5. Mix, until combined, and place the bowl into an ice bath until the liquid has chilled.

6. Place the mix into an ice-cream machine until the ice-cream is thick and ready to be frozen.
7. Pour half of the mixture into a 28 by 10 cm loaf tin, lined with cling film (so that the ice-cream loaf can be lifted easily out of the tin later).
8. Sprinkle half of the crushed pecan pebbles over the top of the ice-cream, and freeze for 20 minutes.
9. Fold the coffee into the remaining half of the ice-cream.
10. Remove the loaf tin from the freezer, and pour the coffee ice-cream over the top of
11. the partially frozen first layer. Sprinkle half of the remaining pebbles over the top of this layer. Return to the freezer to set.
12. To serve, remove the cake from the freezer, and lift the cake out of the tin using the cling film from earlier. Place the cake upside down on a platter and sprinkle the rest of the pebbles over the top, along with your desired amount of pomegranate seeds