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Fresh Coconut Ice Cream With Mexican Chocolate Sauce

  • Yield: About 1/2 gallon


  • 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