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Thu, 24 Jul 2008

Coconut Macadamia Ice Cream with Chocolate Chunks
A few years ago I bought an ice cream recipe book that contains predominantly custard-style recipes called The Ultimate Ice Cream Book. This recipe is based on the "Coconut Ice Cream" recipe in that book (found on page 50). My own variation adds the macadamia nuts and chocolate chunk pieces. Enjoy!

½ cup shredded sweetened coconut
1 cup sugar
3 eggs
1 teaspoon cornstarch
¼ tsp salt
1 cup half-and-half
1 ½ cups unsweetened coconut milk
1 cup heavy cream
2 tsp vanilla extract
½ cup macadamia nuts (or more if desired)
½ cup chopped chocolate bars (or more if desired)

Toast coconut in a broiler oven until golden brown. Beat sugar into eggs until thickened, add cornstarch and salt and set aside. Combine half-and-half with coconut milk and bring to boil over medium heat. Slowly beat hot liquid into the egg mixture and then transfer back to pan over low heat. Stir constantly until slightly thickened (be careful to not heat too quickly or the eggs will scramble). Remove from heat and pour hot custard through a stainer into a large bowl. Add toasted coconut, cream, and vanilla and mix to combine. Refrigerate until cold.

Transfer to ice cream maker. The White Mountain ice cream maker we own will freeze the ice cream in about 25 minutes (ymmv). Remove frozen ice cream from ice cream maker, add macadamia nut pieces and chocolate chunks and mix in my hand. Serve immediately or transfer to freezer to harden completely.

:: Posted by rus on Thu, 24 Jul 2008 11:33 pm
:: Filed under /recipes/desserts/ice_cream

Comments

Re: Coconut Macadamia Ice Cream with Chocolate Chunks

we used dark chocolate shavings which were a nice compliment to the sweet coconut flavor. A milk chocolate may be too sweet.

:: Comment posted by kristy on Fri, 08 Aug 2008 12:04

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