Chocolate Coconut Ice Cream- 8 servings
1/2 to 3/4 cup cane** or palm sugar ( I used 1/2 cup because that's sweet to me)
pinch of salt
2 large egg yolks
1 cup half & half
1 can evaporated milk
1 can coconut milk
6 tbsp unsweetened cocoa powder
1 tsp vanilla extract or 1/2 of a scraped vanilla bean pod
1 tsp coconut extract
1/3 cup unsweetened coconut, shredded OR chips
Add first 6 ingredients to a medium saucepan over medium heat. Stir continuously with a whisk for 5 minutes. Add sifted cocoa powder to mix, continuing to whisk. Keep whisking for another 5 minutes. Take off heat.
Using a fine strainer, strain into a heat proof bowl. Add extracts and coconut. Stir, until evenly mixed. Let cool for about 10-15 minutes. Cover with plastic wrap. Making sure it touches the surface of the custard, to prevent a skin from forming. Can be left in fridge for 2 days.
Follow the directions on your ice cream maker and enjoy! Not good for my new way of eating but I made it for other people to enjoy on the holiday weekend.
Nutritional information per serving: 422.6 calories; 26.8 g fat; 90.5 mg sodium; 41.9 carbs; 2.6 g fibre; 33.5 g sugar; 8 g protein (almonds & mango, not included in nutritional count.)
*To lower calories & fat: Use the half fat or fat free versions of the half & half, coconut milk and evaporated milk. Changing the fat content will change the texture of the finished product. Fat = smooth & creamy.
**Cane sugar was used in the recipe that I made.
What's your favourite warm weather treat?
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Till next time,