Vegan Salty Peanut Butter Ice Cream Recipe

• 1 13.5-ounce can (about 1 3/4 cup) coconut milk
• 1 14-ounce can (about 1 3/4 cup) coconut cream (see note)
• 1/4 cup "light" (clear) corn syrup
• 3/4 cup raw (turbinado) sugar (see note)
• 1 cup no-stir peanut butter (see note)
• 1 teaspoon vanilla extract
• 1 1/4 to 1 1/2 teaspoons kosher salt, to taste

1. In a medium saucepan combine coconut milk, coconut cream, corn syrup, and sugar and cook over medium heat, stirring frequently, until mixture comes to a simmer. Transfer mixture to blender, add peanut butter, cover very tightly, and blend for 30 seconds. (Alternately add peanut butter to pot and use immersion blender.) Pour into an airtight container, then add vanilla extract and salt to taste.
2. Cover mixture and chill in refrigerator until it is very cold (at least 45u0b0F, about 4 hours), then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop, about 5 hours.

coconut milk, coconut cream, corn syrup, sugar, peanut butter, vanilla, kosher salt

Taken from www.seriouseats.com/recipes/2015/02/vegan-salted-peanut-butter-ice-cream-recipe.html (may not work)