Ice Cream Gelato Sorbet
Coconut Rough Ice Cream
Servings 6
Coconut Rough Ice Cream
Servings 6
Ingredients
- 100g dark chocolate (70%)
- 300ml full cream milk
- 85g sugar
- 3 free-range egg yolks
- 300ml thickened cream
- 100g shredded coconut
Preparation
- Snap the chocolate into pieces, then place in a heavy-based saucepan with the milk.
- Heat gently, stirring, until smooth, then remove from the heat to cool slightly.
- Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan.
- Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don’t allow the mixture boil or it will curdle.
- Pour into a bowl and leave to cool, stirring occasionally.
- Once cooled, whip the cream into stiff peaks, and fold through the chocolate mixture.
- Churn in a Cuisinart ice cream maker, for 40 minutes, until it’s frozen.
- Add the shredded coconut to the chocolate mixture 5 mins before the churning ends.