I am finally posting my ice cream recipe. I've been trying to post this for 2 days and have had some major internet issues. But I think you'll forgive me after trying this ice cream. :)
I'm sure you haven't forgotten, but if you have...it's National Ice Cream month!! Yeah!
So for my first ice cream recipe I am going to share this yummy Chocolate Coconut Ice Cream.
Just what I need on a hot day, or even on a cold day, and maybe even for breakfast. Yep I'm that naughty...ice cream for breakfast. haha
So here you go, our first ice cream to celebrate this fabulous month long celebration.
Happy Ice Cream Month!!
Chocolate Coconut Ice Cream
From 'The Ultimate Ice Cream Book'
1/2 C. Shredded Sweetened Coconut
1 C. Sugar
3 large eggs
1 tsp. cornstarch
1/4 tsp. salt
1 C. Half and Half
1 1/2 C. unsweetened coconut milk
4 oz. semi-sweet chocolate, melted
1 C. Heavy Cream
2 tsp. Vanilla extract
Preheat the oven to 400 degrees. Spread the coconut on a baking sheet lined with aluminum foil. Place in the hot oven for 5-7 minutes, or until golden brown. Remove from the oven and allow to cool.
In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.
Combine the half-and-half with the coconut milk in a heavy medium saucepan. Bring to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightlyi, then stir in the toasted coconut, the melted chocolate, cream, and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.