COCONUT & WHITE CHOCOLATE ICE CREAM

facebook share image   twitter share image   pinterest share image   E-Mail share image



Coconut & White Chocolate Ice Cream image

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

2 eggs
2 egg yolks
115 g golden caster sugar
300 ml single cream
115 g white chocolate, chopped
115 g creamed coconut, chopped
300 ml double cream
3 tablespoons coconut rum (such as Malibu, or try chocolate liqueur, or.....)

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

There are no comments yet!