- Ice Cream:
- 4 cups half-and-half
- 1 cup sugar
- 1 (10-ounce) package frozen coconut, thawed (preferably young coconut)
- Pinch salt
- 5 egg yolks
- Mexican Chocolate Sauce:
- 3/4 cup half-and-half
- 1 tablespoon unsalted butter
- 1/2 pound Mexican chocolate, chopped
- 1/4 teaspoon pure vanilla extract
- In a non-reactive saucepan, combine the half-and-half, sugar, coconut, and salt, over medium heat and bring to a scald. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used.
- Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and cool completely.
- Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time.
- Mexican Chocolate Sauce: Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.
- Remove from the heat and let cool.
- The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.
- Yield: 1 1/2 cups
Floís Mango Shortcake With A Fresh Coconut Ice Cream
Emerilís Profiteroles With Fresh Coconut Ice Cream
Chocolate Praline Tart with Caramel, Chocolate Sauce, and Vanilla Ice Cream
Fresh Coconut Ice Cream
Fresh Coconut Cake With A Lemon Cream Cheese Filling And Boiled Icing
Guinness Ice Cream With Dark Chocolate Honey Sauce
Maple Ice Cream With Candied Walnuts, And Nutty Chocolate Sauce
Profiteroles with Vanilla Ice Cream and Chocolate Sauce
Berry Ice Cream Pie With Coconut Whipped Cream
Italian Cream Cake With A Coconut And Pineapple Icing