Coconut is not necessarily my go to flavor. When faced with a rack of candy, I general veer in the Sour Patch/peanut butter chocolate combinations. Mounds Bars and Almond Joys? Not so much. When I returned home from Halloween with three plus pounds of candy, I would reserve the Mounds and Almond Joys to barter with my parents for the chance to 1. Get more candy 2. Bribes so that I would be allowed to eat more candy than my allotted five or so pieces. (Plus the ½ pound of candy I had secretly consumed.) So, prior to today, Coconut would never have been the flavor of my ice cream dreams.
But this Coconut Ice Cream, flaked with bittersweet chocolate shavings, is delicious. The Coconut is present and sweet, but never overpowering, and when frozen, it’s incredibly refreshing. I can make the statement, today, that out of all the ice creams I have made this week, Coconut Ice Cream is the best.
Woah. Concrete statements. Intense.
Coconut Ice Cream
with Bittersweet Chocolate Shavings
1 cup coconut milk
1 cup sweetened flaked or shaved coconut, toasted
1/2 cup white sugar
1 cup low-fat or whole milk
1 teaspoon pure vanilla extract
4 large egg yolks
½ cup heavy whipping cream
½ cup coconut milk
6 oz. bittersweet chocolate, melted
1. Bring 1 cup coconut milk, 1 cup low-fat or whole milk, ¼ cup white sugar, and the toasted coconut shavings to a boil in a heavy-bottomed saucepan, whisking to combine. Remove from heat and add in the vanilla extract extract.
2. Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl. Add about ½ cup of the hot milk mixture, whisking constantly, to temper the yolks. Gradually add in the remaining hot milk mixture until combined. Return custard to the saucepan and cook over low heat stirring with a wooden spoon until custard thickens and leaves a path on the back of spoon when finger is drawn across, stirring constantly, about 10 minutes or just before simmering. Do not boil. Strain the custard into a large bowl, removing the toasted coconut, etc. Stir in the whipping cream and remaining ½ cup coconut milk. Refrigerate for at least 2 hours or overnight so that the custard is completely cool.
3. For the shaved chocolate, lay a piece of aluminum foil out on a smooth, cool countertop or table. Spread the melted bittersweet chocolate and allow to harden, about 2 hours at room temperature, 30 minutes in the freezer. Break or chop the thin chocolate into small shavings, about ¼ inch to ½ and inch pieces. Set aside in a cool place.
4. Process chilled custard in ice cream maker according to manufacturer’s instructions. Add the shaved chocolate to the maker during the last couple minutes of mixing. Transfer to a container and freeze before serving to ice cream can set.