Coconut & White Chocolate Ice Cream

Recipe by Mrs B
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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.....)
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DIRECTIONS

  • 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.
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