Andre Prost Coconut Milk gives this yummy ice cream a rich velvety texture. It has a sophisticated chocolate-coffee flavor for adults but chips for the kids. It’s perfect for anyone!
- 30 minutes to cook
- 2-4 hours to cool
- 30 minutes to turn in ice cream maker
- 12-1/2 cup servings
- Add bittersweet chocolate chips to a bowl and set over a pan of barely simmering water. Stir occasionally, until melted. Meanwhile, dissolve espresso powder into hot coffee. Stir in vanilla and coffee extracts. Whisk into chocolate until completely incorporated. Remove from heat and set aside.
- Stirring, heat Coconut Milk and 1/2 cup sugar until sugar is dissolved. Do not boil. Set aside.
- Beat yolks with remaining 1/2 cup sugar until thickened and light colored (about 3 minutes). Slowly add coconut milk mixture, in a very thin stream, into yolk mixture. Be careful not to cook yolks. Add salt and return mixture back to saucepan.
- Stirring constantly over a medium heat, cook until mixture thickens and coats a spoon, about 8-10 minutes or until it reaches 180°F* on a candy thermometer. Remove custard from heat and whisk in chocolate-espresso mixture. Pour into a 9 X 13 inch baking dish to cool quickly. Cover with foil or plastic wrap and poke cover with holes for steam to escape. Refrigerate until cold.
- Fit blade into freezer cylinder of ice cream machine and pour in chilled coconut mixture. Add mini chocolate chips and follow manufacturer's instructions.