Description
A quick and easy no-cook recipe for Chocolate Coconut Almond Ice Cream using pasteurized eggs.
From Bridget Edwards of Bake at 350.
Ingredients
- 2 ounces, weight Unsweetened Chocolate
- ¼ cups Cocoa Powder
- 1 cup Whole Or 2% Milk
- 1 Pasteurized Egg
- 2 Pasteurized Egg Yolks
- ¾ cups Sugar
- 1-½ cup Heavy Cream
- ½ cups Cream Of Coconut
- 1 teaspoon Vanilla
- ¼ teaspoons Almond Extract
- 1 pinch Fine Sea Salt
- ½ cups Shredded Sweetened Coconut
- ⅓ cups Chocolate-covered Almonds, Whole
- ⅓ cups Chopped Salted, Roasted Almonds
Preparation
In a microwave safe bowl, heat the unsweetened chocolate in 30-second intervals, stirring after each, until melted. Meanwhile, whisk the cocoa into the milk. Once the chocolate is melted, whisk the milk into the chocolate. Set aside.
In a large bowl, whisk the egg and egg yolks until foamy. Gradually whisk in the sugar. Whisk in the cream, cream of coconut, vanilla, almond extract, and salt until well combined. Add the chocolate mixture and whisk to combine. Cover and refrigerate for at least 1 hour.
In a small bowl, toss the coconut, chocolate covered and salted almonds. Cover and refrigerate.
Pour the chilled cream into and ice cream maker and process about 20–25 minutes, depending on the manufacturer’s instructions. During the last 2 minutes of the churning, add in the chilled mix-ins. Scoop into a freezer-safe container and freeze for a few hours to harden.
