Ice Cream is my favorite dessert and homemade ice cream is even better. My two favorite flavors are chocolate chip and coconut ice cream, so I thought I would create a recipe to combine them both.
What makes this recipe extra special is using a can of coconut cream for an added rich coconut flavor. Â Chocolate chunks are also a necessity for a chunky chocolate texture. Â You can buy chocolate chunks or just roughly chop up a chocolate bar to add to the ice cream at the end of churning. Â I hope you like this as much as I do!
Ingredients
14 ounces coconut milk, not light
1 cups heavy cream
1 cup half & half
1 1/3 cups sugar
5 egg yolks, room temperature
1 teaspoon coconut extract
1 cup chocolate chunks
To Prepare:
1. Â In a saucepan over medium-high heat warm the coconut milk, cream, sugar and half & half until simmering.
2. Â In a separate bowl, whisk the egg yolks gently together.
3. Â Next, add a 1/4 cup of hot cream to the yolks and whisk. Â This step is called tempering.
4. Â Remove the cream from the heat and slowly add the tempered eggs to the hot cream and continue to whisk. Â Place the cream mixture back over low heat while stirring continuously.
5. Â Add the coconut extract to the cream and continue to gently stir.
6. Â Cook the mixture until thickened or until you can draw a line on the back of a wooden spoon.
7. Â Strain the cream mixture through a fine mesh strainer into a bowl and cover with plastic wrap. Â Place the bowl into the refrigerator to cool for at least 8 hours or overnight.
8. Â Remove the cream from the refrigerator and pour the ice cream mixture into frozen ice cream inserts and turn on to churn.
9. Â Churn the ice cream for at least 20 minutes or until it starts to thicken and resembles soft serve ice cream. Â Add the chocolate chunks and continue to churn for 5 minutes more. Â Remove the ice cream from the machine and spoon into freezer safe containers.
10. Â Store the ice cream in the freezer for a few hours before scooping out to serve. Â Enjoy!
