• Add the sugar and water to a heavy, non-reactive pot (such as stainless all-clad.) Bring to a boil, stirring until the sugar has dissolved, about 2 minutes. Reduce heat to medium - high, and cook, stirring from time to time until it has caramelized. Look for a medium amber color. Take off heat immediately. Caution: Sugar will be very hot.
• Add 1 can of coconut milk slowly, caution: very hot will splatter just a bit. Don't worry: sugar will firm up, then melt.

  Cover the pan, and turn the heat down to low. After 5 minutes, uncover the pan and whisk the mixture.

Hint:

• Don’t be alarmed – will look like a blob of hard caramel in the center, cover the pan this will melt and dissolve into the coconut milk. Cook until the caramel is totally melted, about 5 more minutes. Take off the heat.
• Add the rest of the ingredients: coconut oil, ginger, vanilla bean gel, vanilla, pumpkin pie spice, sea salt and the reserved can of coconut milk. Give a good whisk (the coconut oil should be totally melted.) Cool well. Pour into a clean glass or stainless bowl, and refrigerate, covered until cold – about 2 hours, or overnight.

For the creamiest Ice Cream:

• Add the mixture to a carafe of blender and whirl from low to high speed for 2 minutes.
• Churn in an ice cream maker until firm. Place in containers and freeze until ready to serve. Tastes delicious when it has softened a bit.