Description
A creamy, coconut-flavored ice cream with hints of chocolate that offers a wonderfully rich and indulgent treat perfect for dessert lovers.
Ingredients
Units
Scale
Main Ingredients
-
- 2/3 cup sweetened coconut flakes
- 1 15–ounce can coconut milk
- 1 1/2 cups heavy cream
- 2 teaspoons vanilla extract
- 1/2 cup granulated sugar, divided
- 4 large egg yolks
For the Chocolate Drizzle
- 3 ounces semisweet chocolate, finely chopped
- 2 teaspoons canola oil
Instructions
- Prepare the ice bath: Set a medium-sized bowl over a large container of ice water to create an ice bath for later steps.
- Toast the coconut: Place the sweetened coconut flakes in a large, heavy saucepan over medium-high heat. Stir frequently until the coconut begins to brown, about 7 minutes.
- Combine ingredients: Add coconut milk, heavy cream, vanilla extract, and 1/4 cup of the sugar to the toasted coconut. Stir occasionally until steam appears and the mixture reaches about 175 degrees Fahrenheit. Remove from heat, cover, and let stand for 30 minutes to infuse flavors.
- Strain the mixture: Pour the coconut mixture through a medium-mesh strainer into a bowl, pressing on the solids to extract as much liquid as possible. Discard the coconut solids. Return the strained liquid to the saucepan and heat over medium-high heat until hot and steaming (175 degrees Fahrenheit).
- Temper the egg yolks: In a separate bowl, whisk the egg yolks and remaining 1/4 cup sugar until smooth. Slowly whisk about 1 cup of the hot liquid into the yolks to temper them. Then, gradually whisk the tempered yolks back into the saucepan with the remaining liquid.
- Cook the custard: Continue cooking the custard over medium heat, stirring constantly, until it reaches 180-185 degrees Fahrenheit. Be careful to avoid simmering. Remove the custard from heat, pour it into the prepared ice bath, and stir occasionally until it cools, about 10 minutes.
- Chill the mixture: Cover the cooled custard tightly with plastic wrap and refrigerate until thoroughly chilled (40 degrees Fahrenheit), for at least 4 hours or up to 24 hours.
- Prepare the chocolate drizzle: Melt the semisweet chocolate in a heatproof bowl set over barely simmering water. Stir until smooth. Mix in the canola oil. Transfer the mixture to a small Ziploc bag.
- Churn the ice cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it resembles thick whipped cream.
- Add the chocolate drizzle: Snip the corner of the Ziploc bag and, while the ice cream maker is running, drizzle the chocolate into the churning ice cream. Allow the ice cream maker to continue churning until the mixture has a soft-serve ice cream consistency.
- Freeze the ice cream: Transfer the churned ice cream into an airtight container, cover tightly, and freeze until firm, about 3 hours.
Notes
- This recipe is best when allowed to chill thoroughly at every cooling step, as it ensures a smooth and creamy texture.
- Use good-quality coconut milk for a more intense coconut flavor.
- Add a pinch of salt to the custard for added depth of flavor, if desired.
- Be careful not to overheat the custard, as it can curdle.
- Serve with extra toasted coconut flakes or chocolate syrup for garnish.
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 18g
- Sodium: 35mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
