This ice cream is a coconut lovers dream and has a very smooth texture. I was afraid the white chocolate was going to overpower the coconut, but that’s not quite the case.
Yield: serves 6
Prep: 25 min. & 5 hours & 30 min. freezing
Cook: 15 min.
2 egg yolks
1/2 cup powdered sugar
1 1/4 cups cream
4 oz. white chocolate, chopped
4 oz. creamed coconut, chopped
1 1/4 cups cream
In a large heat proof bowl, beat the whole eggs, egg yolks, and powdered sugar until combined. Pour the cream, chopped white chocolate, and creamed coconut into a pan set on medium heat on the stove. Heat slowly until the white chocolate and creamed coconut has melted. Stir the mixture continually until almost boiling. Remove from heat and pour over the egg mixture. Beat until combined once more. In a separate pan, gently simmer water. Once the water is ready, place the bowl holding your mixture on top of the simmering water, making sure that the bowl does not touch the water.
Stir continually while cooking until the mixture is quite thin. Strain the mixture and place in a separate bowl. Place the cream in another bowl and whip until merely thickened. Then stir into the white chocolate and coconut ice cream mixture.
Freeze in an ice cream maker, according to its instructions. If you do not own an ice cream maker, place the mixture into a freeze proof bowl. Cover with plastic wrap and freeze for 2 hours or overnight. Once frozen, beat with a fork to break down ice crystals. Transfer back to freezer for 2 hours. Before serving, remove the ice cream from the freezer and allow to thaw out at room temperature for 30 minutes. Scoop the ice cream with an ice cream scoop dipped in hot water and enjoy. 🙂 Makena