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    You are in: Home / Recipes / Coconut Ice Cream With Grand Marnier Apricot Sauce Recipe
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    Coconut Ice Cream With Grand Marnier Apricot Sauce

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 15 mins

    15 mins

    24 hrs

    Mattw112's Note:

    This makes a very creamy coconut ice cream with subtle after tastes. The Apricot sauce goes well with the flavors in the ice cream.

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    Units: US | Metric


    1. 1
      Ice Cream:.
    2. 2
      Heat cream, vanilla extract, almond extract, cinnamon, sugar and coconut milk in a saucepan, bring to a heavy simmer but don’t boil.
    3. 3
      Stir in chunks of white chocolate baking squares, allow them to melt.
    4. 4
      Once mixture is smooth mix in 2 egg yokes and Malibu rum; mix until egg is completely incorporated.
    5. 5
      Remove from heat and let cool in the refrigerator 1-2 hours.
    6. 6
      Prepare ice cream machine and add mixture.
    7. 7
      Process until completed using manufacturer’s instructions.
    8. 8
      Place in freezer for a day.
    9. 9
    10. 10
      In a food processor combine dried apricots, water, sugar, and cayenne pepper. Puree until very smooth.
    11. 11
      In a sauce pan add the mixture from the processor.
    12. 12
      Add butter.
    13. 13
      Heat to a boil, over medium heat; reduce heat.
    14. 14
      Stir in Grand Marnier.
    15. 15
      The sauce is best served at a medium heat, not enough to melt the ice cream too fast though.

    Ratings & Reviews:

    • on March 25, 2007


      This is well worth making, for a spectacularly decadent dessert. My family gave the ice cream a 5 star rating, and the sauce 4 stars - my personal ratings would be the other way round! The coconut ice cream is very smooth and rich, with a delicate but deep flavour. The sauce is interesting - I loved it, but others thought that it would be better with less Grand Marnier. It would be easier to get a very smooth puree if the sauce ingredients were cooked together prior to blitzing in the food processor; my sauce had a bit of texture to it, which I really liked, but others said the sauce would be better if it was smoother. I used good quality white chocolate instead of "baking squares". Definitely an imaginative and very successful recipe, and one which I will make again (possibly making the two parts separately to serve with different desserts). Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Coconut Ice Cream With Grand Marnier Apricot Sauce

    Serving Size: 1 (195 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 501.1
    Calories from Fat 363
    Total Fat 40.3 g
    Saturated Fat 29.8 g
    Cholesterol 98.0 mg
    Sodium 84.2 mg
    Total Carbohydrate 28.3 g
    Dietary Fiber 0.5 g
    Sugars 24.3 g
    Protein 3.9 g

    The following items or measurements are not included:

    Grand Marnier

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