Recipe by Mattw112
This makes a very creamy coconut ice cream with subtle after tastes. The Apricot sauce goes well with the flavors in the ice cream.
Top Review by Syrinx
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!
- 1 cup heavy cream
- 1⁄2 teaspoon vanilla extract
- 1⁄3 cup caster sugar
- 1⁄4 teaspoon almond extract
- 4 ounces white chocolate baking squares
- 2 egg yolks
- 2 (13 1/2 ounce) cans unsweetened coconut milk
- 1⁄2 cup Malibu rum
- 1⁄8 teaspoon ground cinnamon
- 1⁄2 cup dried apricot
- 1 cup water
- 1⁄3 cup Grand Marnier
- 1⁄3 cup butter
- 1⁄4 cup sugar
- 1⁄8 teaspoon cayenne pepper
Directions See How It's Made
- Ice Cream:.
- Heat cream, vanilla extract, almond extract, cinnamon, sugar and coconut milk in a saucepan, bring to a heavy simmer but don’t boil.
- Stir in chunks of white chocolate baking squares, allow them to melt.
- Once mixture is smooth mix in 2 egg yokes and Malibu rum; mix until egg is completely incorporated.
- Remove from heat and let cool in the refrigerator 1-2 hours.
- Prepare ice cream machine and add mixture.
- Process until completed using manufacturer’s instructions.
- Place in freezer for a day.
- In a food processor combine dried apricots, water, sugar, and cayenne pepper. Puree until very smooth.
- In a sauce pan add the mixture from the processor.
- Add butter.
- Heat to a boil, over medium heat; reduce heat.
- Stir in Grand Marnier.
- The sauce is best served at a medium heat, not enough to melt the ice cream too fast though.