Coconut Ice Cream With Grand Marnier Apricot Sauce

Total Time
24hrs 15mins
Prep 15 mins
Cook 24 hrs

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

Ingredients Nutrition

Directions

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

4 5

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!