Ingredients
- 1 ½ cups heavy cream, divided
- 1 cup whole milk
- ½ cup unsweetened coconut milk
- 2/3 cup granulated sugar
- 3 tablespoons dark cocoa powder
- 1 ¼ cups sweetened or unsweetened flaked dried coconut, divided
- 1 tablespoon vanilla extract
- 6 egg yolks
- 3 tablespoons cream of coconut
- ¼ teaspoon coconut extract
- Pinch of salt
- ½ cup roasted almonds, roughly chopped (I used slivered almonds)
Preparation
Step 1
In a small saucepan, whisk together 1 cup heavy cream, whole milk, coconut milk, sugar, and cocoa powder. Mix in ½ cup dried coconut and the vanilla. Warm over medium heat, stirring often, until the sugar dissolved and small bubbles form around the edges, about 4-5 minutes.
In a small bowl, whisk together the egg yolks and the remaining ½ cup of heavy cream until blended. Whisk ¼ of the coconut-milk mixture into the yolks. Then whisk the yolk mixture back into the saucepan with the remaining coconut-milk mixture. Heat over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, 4-5 minutes.
Pour the hot custard unto a bowl and cool completely in an ice bath, 30-45 minutes. Once the custard has cooled to room temperature, remove from the ice bath. Place a piece of plastic wrap directly on top of the surface of the custard to prevent a “skin” from forming. Refrigerate until well chilled, at least 3 hours.
Place in an ice cream maker and freeze according to manufacturer’s instructions. After churning, stir in the remaining ¾ dried coconut, cream of coconut, coconut extract, almonds, and a pinch of salt. Transfer mixture to a plastic container and freeze.