Over low heat, pourcanned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.

While still heating, stir in vanilla extract, maple syrup, bourbon, salt and gelatin whisking again to combine.

Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.

Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.

During the last minute of your churning process, add in pecans and allow the machine to mix until they are fully incorporated.

Spoon ice cream into pint containers and freeze for at least 2-3 hours prior to serving.