Categories Chocolate Dessert Vegetarian Kid-Friendly Wheat/Gluten-Free Frozen Dessert Summer Kosher
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the ice cream base: Set a fine-mesh strainer on top of a bowl. Set up another large bowl filled with ice water and set by the stove. Place the cream, coconut milk, cocoa powder, ½ cup of the sugar, the salt, and the vanilla extract in a medium saucepan, whisking until thoroughly blended. Bring to a boil, still whisking; then reduce the heat to a simmer and cook for 1 minute, still whisking. Remove from the heat and add the chocolate chips, stirring until smooth. In a separate bowl, combine the egg yolks and remaining sugar and whisk together for about 2 to 3 minutes, until light and fluffy. Slowly drizzle the warm cream-and-coconut-milk mixture into the egg yolks, whisking constantly and vigorously; then pour the entire warmed egg yolk and milk mixture back into the saucepan and set over medium-low heat, still whisking. Using a large mixing spoon, stir the mixture constantly over medium heat until it thickens and coats the back of the spoon. Pour the warm mixture through the strainer into the prepared bowl and set the bowl immediately into the ice bath, stirring gently. Discard the solids. Pour the mixture into a plastic container, cover, and refrigerate for at least 24 hours and up to 36 hours.Make the macaroon crumble: Preheat the oven to 225° F. Spray a rimmed baking sheet with nonstick vegetable oil spray and line it with a layer of parchment paper or a Silpat. Make the macaroon crumble: In a medium-sized bowl combine the coconut, egg whites, sugar, and kosher salt. Place the mixture onto the baking sheet and flatten into the thinnest layer you can with a rubber spatula. Bake for 2 hours or until dried out and toasty. Remove and break apart. This can be made 2 days in advance and stored in a sealed plastic container. Put it all together: Scrape the chilled mixture into a bowl, mix in the crumbled coconut macaroons and then transfer to an ice cream maker and follow the manufacturer's instructions. Cover and freeze overnight.
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Jazleen Cota
[email protected]This ice cream is so good, I could eat it every day.
Biraj bagdash
[email protected]I'm glad I found this recipe because it's definitely a keeper.
Vaike
[email protected]This was my first time making ice cream and it was a lot easier than I thought it would be.
Lara Set
[email protected]I can't wait to try more ice cream recipes from this website.
Amine Loukkal
[email protected]This ice cream is perfect for a summer party.
Timileyin Adedayo
[email protected]I'm definitely going to make this ice cream again.
MUHAMMAD IQBALQUREESHI
[email protected]Overall, I thought this was a great ice cream recipe.
Hamza Hi
[email protected]I would have liked more chocolate flavor in the ice cream.
Hasnain Pathan
[email protected]I had some trouble finding the macaroons but it was worth the effort.
Rifat Bin nor
[email protected]The ice cream was a little too sweet for my taste.
Martonique Cousins
[email protected]This is the best ice cream recipe I've ever tried.
Umer Maher Maher
[email protected]I'm not usually a fan of coconut but this ice cream was delicious.
Disna Sandeepani
[email protected]I followed the recipe exactly and it turned out perfectly.
Kaylee Tucker
[email protected]The macaroons added a nice crunch to the ice cream.
Perfect nasigba
[email protected]This ice cream was a hit at my party! Everyone loved the unique combination of chocolate and coconut.