Saturday, October 8, 2011

Coconut Ice Cream and Chocolate Sauce

Coconut Vanilla Ice Cream
1 can coconut milk
2 egg yolks (one of my eggs was a double yolker, so I guess I used three)
1/4 cup sugar
Vanilla essence to taste (or anything else you may like)

Heat your coconut milk in a bowl over a pot of simmering water, until it is hot but not boiling. You can add your flavourings at this stage, so the flavours really infuse with the c/milk.
While the c/milk is heating, separate your yolks and mix with the sugar. Don't leave the sugar sitting on your yolks while you go do something else, because if you leave it sitting unmixed then a chemical reaction will start to take place where your egg yolks start to get cooked. So mix first. Mix until pale and creamy.
When your c/milk is hot enough pour a small ladle of the hot c/milk into your egg yolk mix and whisk together. Add the rest of your c/milk to the egg mix, whisking all the time, then return to the bowl over the pot of simmering water.
Stir the mix until it coats the back of a wooden spoon. This means that when you lift the spoon out of the mix and run your finger along, the mix is thick enough that it doesn't run and the line where you swiped your finger remains. It's ready.
At this point you can strain (helpful if you used something like vanilla pods or lavender) into a cold bowl and leave to cool, or place the bowl that was over the pot into another with ice and cold water in the bottom. This stops your mix continuing to cook and cools it down.
Wait until mix is cool/cold. Can put in the fridge to help once it has cooled sufficiently.
At this point you can put it into your fancy pants ice cream maker machine thing, or do it my way. Old school yo.
Place in freezer until it has just started to freeze around the edge. Then mix with your hand mixer. Repeat for about 3 or four hours (tip: do this on a day where you will be home all day. Don't start at 8.30 at night or when you have school/work the next day).
Freeze over night.
Ice cream!

It might not be as smooth or light/airy as normal ice cream, but that is because bought icecream has been churned constantly while being frozen so has had the air fully incorporated into the mix.
I know it seems super complicated, but really it's easy! Just time consuming!

Super Easy Yummy Chocolate Sauce
1 Tbsp Butter
2 Tbsp sugar
1/2 Tbsp custard powder (I accidently used 1 Tbsp, but I still thought it was super delicious, your choice what you do really)
1 Tbsp cocoa
1/2 cup water

Melt butter in microwave. Mix in rest of ingedients. Cook in microwave until thick (mine took about a minute/a minute, 30 on high).
I then beat in with a fork about a teaspoon of extra butter and some raspberry liqueur. Nom.

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