Best Coconut White Chocolate Ice Cream Recipes
COCONUT & WHITE CHOCOLATE ICE CREAM
My husband is a self-confessed chocoholic. So when I recently found an English recipe book titled "Chocolate 100 Best Recipes" I just had to buy it! This is the first recipe I've tried so far, and it turned out a great success. We had this with pureed mango, yum, yum! Cooking time is freezing time. I don't have an ice-cream maker, but I didn't need to break down any ice crystals, as recommended in this and most other ice cream recipes I've come across. But if you feel you need to give the ice cream some extra attention, remove from the freezer after the first 2 hours and beat with a fork before returning for the rest of the freezing time.
Provided by Mrs B
Categories Frozen Desserts
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the eggs, egg yolks and sugar in a heatproof bowl and beat together until well blended (this bowl will sit over a saucepan of water at step 3, so make sure you get your sizes right first).
- Gently heat the single cream, chocolate and coconut in a saucepan until they melt; once melted continue to heat, stirring constantly until almost boiling; pour the cream mixture onto the egg mixture, stirring vigourously to mix everything thoroughly.
- Place the bowl over a saucepan of gently simmering wter, making sure the base of the bowl does not touch the water; heat the mixture, stirring constantly, until it lightly coats the back of a spoon; turn off the heat, carefully take the bowl off the pan and leave the contents to cool.
- Place the double cream and rum (or whatever you are using) into a seperate bowl and whip until slightly thickened; then fold into the cooled chocolate mixture.
- Freeze in an ice-cream maker, or pour into one large or 2 small freezerproof containers and freeze for 8 hours (or overnight).
- Unless you want spoons like Uri Geller's, transfer the container from the freezer to your fridge for 30 minutes before serving.
Nutrition Facts : Calories 634.7, Fat 50.5, SaturatedFat 34, Cholesterol 222.9, Sodium 89.3, Carbohydrate 38.1, Sugar 30.6, Protein 7.4
WHITE CHOCOLATE COCONUT DREAM
Steps:
- Crust Preparation:
- Preheat oven to 450 degrees F.
- Combine shortening, flour and salt. Cut shortening into dry ingredients until pea-sized balls form. Add cold water and toss with fork until mixture holds together. Cover and chill. Roll out dough and place in 9-inch pie plate. Place parchment paper over crust and line with pie beads. Place in oven and bake for 15 minutes. Remove paper and pie beads and continue to bake until crust is golden brown. Remove pie from oven and place paper and beads back in crust to keep crust from shrinking as it cools.
- Filling Preparation:
- Mix sugar, cornstarch and salt in bowl. Set aside. In saucepan, place egg yolks, milk and vanilla bean (sliced lengthwise), mix well. Heat over medium heat, stirring occasionally. Remove vanilla bean and extract seeds, placing seeds and pod back into mixture. When mixture is hot (not boiling), sift in dry ingredients. Continue to cook, stirring constantly until mixture thickens and bubbles. Lower heat slightly and continue to cook and stir for 3 minutes. Remove from heat and remove vanilla bean pods. Add butter and chocolate. Stir until melted. Add 1 1/2 cups coconut. Cover with plastic wrap and chill.
- White Chocolate Mousse Preparation:
- Place 3/4 cup whipping cream in saucepan. Heat until steaming (approximately 165 degrees F). Pour over white chocolate. Whisk until all chocolate is melted. Cool to approximately 130 degrees F. Place whipping cream mixture in mixing bowl. Beat on medium-high speed until cream starts to thicken. Increase speed to high and continue to beat until stiff peaks form. Add a large spoonful of whipping cream to chocolate. Fold chocolate mixture into whipped cream.
- Assembly:
- Place chilled filling into baked pie shell and top with mousse. Decorate with toasted coconut. Serve.
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