Sunday, 21 October 2012

Chocolate Coconut Almond Ice Cream

So after yesterday's coconut cake bread I had half a can of coconut milk left over, so decided to try out some kind of coconut ice cream.  I also decided to use coconut cream in the ice cream... of which I now have - you guessed it - half a can left over.  So now I'm looking for yet another coconut recipe... in any case, this ice cream turned out quite well.  And I added chocolate because, well.... because chocolate.

Chocolate Coconut Almond Ice Cream

1 cup sugar
5 egg yolks
1 cup milk
 ¾ cup canned coconut cream
1 cup canned coconut milk
1 cup dried shredded coconut
½ cup slivered almonds
1 teaspoon coconut flavouring (extract)
½ cup cocoa powder

In a saucepan over medium heat, toast dried coconut and almonds.  When golden brown, transfer to a bowl and set aside.

In the now-empty saucepan, mix egg yolks, cocoa, and sugar.   Over medium heat, add milk and coconut milk in a slow stream while whisking.  Bring to simmer, but be careful not to cook it too much as you don't want the yolks to scramble!  Remove from heat, whisk in coconut cream, coconut extract, shredded coconut and almonds.  Put in fridge to cool.  Once chilled, freeze in ice cream maker following manufacturer's directions.

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