Vegan Salty Peanut Butter Ice Cream

Ingredients

• 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 above)
• 1/4 cup "light" (clear) corn syrup
• 3/4 cup raw (turbinado) sugar (see note above)
• 1 cup no-stir peanut butter (see note above)
• 1 teaspoon vanilla extract
• 1 1/4 to 1 1/2 teaspoons kosher salt, to taste

Directions

1. 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. 2. Cover mixture and chill in refrigerator until it is very cold (at least 45°F, 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.