1. Whisk egg yolks until they lighten in color

2. Pour whisked eggs into saucepan

3. Add honey

4. Heat over medium low heat, whisking constantly until honey is melted and mixed with the egg yolks

5. Remove from heat

6. Add butter and stir until melted (place pan over low heat if butter doesn't melt quickly)

7. Stir in honey

8. Shake can of coconut milk (if using canned), open and measure 1 ⅓ cups

9. Pour two tablespoons of coconut milk into the eggs mixture and whisk until combined, repeat with two more tablespoons, and then add the rest of the coconut milk and whisk until completely combined

10. Cool completely

11. Lightly toast pecans in frying pan over medium heat for a few minutes or in air fryer at 380F° for one minute (keep an eye on them to make sure they don't burn)

Regular Ice Cream Maker

1. If using regular ice cream maker, follow manufacturer instructions for churning

2. Stir in toasted pecans as soon as it's finished churning while frozen custard is still soft

Ninja Creami Instructions

1. Pour cooled mixture into Ninja Creami pint jar

2. Cover with lid and freeze for 24 hours

3. Use the gelato setting on the Ninja Creami

4. If crumbly re-spin once or twice - you can make a hole in the middle and add a tablespoon of coconut milk to make it creamier, but I was able to just re-spin as is

5. Make a hole in the middle of the frozen custard and pour in toasted pecans

6. Use the mix-in option

7. Store in freezer

8. If frozen custard hardens, leave on counter 10 - 15 minutes to soften before serving, you can also re-spin if frozen custard is still level