Chocolate Coconut Milk Icecream
Place coconut milk in a double boiler over simmering water. Do not allow the water to touch the bottom of the bowl. Monitor the heat and do not allow to boil. Add chocolate and vanilla extract at this point if using.
Heat until hot and the chocolate has melted but do not allow to boil.
In a separate bowl whisk eggs. Add one ladle of milk mixture and whisk vigorously. This is an important stage and is “tempering” the eggs to prevent them scrambling. Add another ladle and whisk again until well combined.
Return the egg mixture to the coconut milk and whisk to form a thick custard. This will take time so be patient. Do not allow water to come into contact with bowl and do not be tempted to turn the heat up too high. If you want you can have a bowl of ice on hand to place the entire bowl into if it looks like it might split or is getting too hot. This will cool it down immediately and might allow you to save it.
Once thickened place on a dish (that will fit in your freezer). Once it cools you may add other ingredients once you have choose your flavours (see variations below)
Allow to cool fully before placing in your icecream maker and following manufacturers instructions.
If you do not have an icecream maker (which I don’t) place the tray into the freezer. Stir the mixture every 30 minutes for 2-3 hours until set.
Remove from the freezer about 10 minutes before serving to allow to soften slightly. Serve with fruit, honey or chopped nuts, as desired.
Chocolate Chip – Add chocolate chips to cooled mixture before freezing
Vanilla – Add 4 tbsp of vanilla extract and omit the chocolate
Berry/Fruit – Add pureed fruit to cooled mixture before freezing
Nut – add handful of your favourite chopped nuts. I think hazelnut would be fab in this recipe!
Let me know what you think!