Hope you’re all enjoying the last of the English summer. Who am I kidding? It’s cold, wet and absolutely miserable out there… *Adds move to a warmer, drier country to her to do list* This weekend is forecast to be a lot nicer, so here’s hoping. Which brings me on to this recipe – it’s absolutely perfect on a hot summery day. But, you know, also, pretty damn good on a wet windy night too. Quite versatile.
It’s been quite a while since I’ve made ice cream. My poor ice cream maker was feeling rather neglected, so I decided to change that, pronto. I made this wonderful creamy coconutty concoction with plenty of dark chocolate running through it to balance the sweetness.
- 150ml whole milk
- 150ml double cream
- 150ml full fat coconut milk
- 3 egg yolks
- 4-5 tablespoons of desiccated coconut
- 100g sugar
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- 150g dark chocolate
- 1 tablespoon coconut oil
- 30ml double cream
- Place your icecream maker bowl in the freezer the night before.
- Add the desiccated coconut to a sauce pan and heat on medium until toasted and golden brown. Shuffle / stir frequently so as to prevent it from burning. Take out around heaped tablespoon for decorating your cones later.
- Pour your milk, double cream and coconut milk into a measuring jug and stir to combine.
- When the coconut is toasted to your liking and golden brown, pour in your milk/cream mix and stir to combine. Heat until small bubbles start appearing on the edges of the saucepan (just before it reaches a boil). Turn off the gas and leave to cool / steep for around 10 mins.
- Meanwhile, add your egg yolks and sugar to a heatproof bowl and whisk to combine. Add a ladle full of the hot milk/cream whilst whisking constantly to temper the eggs. (This prevents them from scrambling when you add it to your icecream base.)
- Prepare an icebath – place a generous amount of ice and cold water into a large bowl.
- Add the tempered egg mix to the warm milk/cream combination whilst whisking.
- Place back on the heat and stir until the custard is thick enough to coat the back of a wooden spoon. Takes around 5mins or so.
- Take off the heat before adding a teaspoon of vanilla extract and a teaspoon of coconut extract. Stir to combine.
- Pour your custard into a medium heat proof bowl and place the bowl into the larger bowl ice bath.
- You want to stir the custard every few minutes so it doesn’t develop a skin.
- Once fully cooled, remove the medium bowl from the ice bath, cover with clingfilm and place in the fridge for a few hours, or better yet overnight.
- Churn according to the instructions for your icecream maker.
- Meanwhile make your chocolate sauce by heating around 30ml of double cream with 150g of dark chocolate in a bain marie. (Placing a bowl on top of a saucepan of simmering water.)
- When the icecream has finished churning, pour a third of it into a tupperware box. Add a tablespoon or two of the chocolate sauce over the top. You’re not looking to get an even layer, rather just drizzle it randomly. Repeat with the rest of the icecream before freezing to set for a few hours.
- If you want to decorate your cones, dip into the chocolate sauce and sprinkle on the spare coconut flakes.
- Add a tablespoon of coconut oil to the chocolate sauce – this is the secret to achieving the chocolate sauce that will harden as a shell! Cover and set aside. If it hardens by the time you’re ready to serve, simply reheat to melt.
- To serve, scoop out the icecream, place on your pre-decorated cones and pour over some of the remaining chocolate sauce. It will set pretty quickly into a shell.