Chocolate Coconut Ice Cream

Ingredients

6 egg yolks, large
3/4 cup (175 mL) granulated sugar
2 1/2 cups (625 mL) half and half cream
2 tsp (10 mL) vanilla
1/4 tsp (1 mL) salt
2/3 cup (150 mL) chocolate ice cream topping
1/3 cup (75 mL) medium unsweetened coconut, toasted

Directions

Beat egg yolks and sugar in large bowl for about 3 minutes until thick and pale.

Heat cream in medium saucepan on medium for about 8 minutes until very hot and bubbles appear around edge. Slowly add cream to egg yolk mixture while beating constantly until well combined. Return cream mixture to same saucepan.

Add vanilla and salt. Heat and stir on medium low for 15 to 20 minutes until slightly thickened and mixture coats back of metal spoon. Pour into separate large bowl. Let stand for 30 minutes. Cover. Chill for at least 3 hours until very cold. Pour into ice cream maker. Freeze according to manufacturer’s instructions. Transfer to ungreased 1 1/2 quart (1.5 L) casserole.

Combine chocolate ice cream topping and coconut in small bowl. Add to ice cream. Swirl through ice cream. Cover. Freeze for at least 6 hours until firm.
Makes about 3 1/2 cups (875 mL).

Makes: 7 servings

Preparation: 30 minutes

Standing: 30 minutes

Chilling: 3 hours

Freezing: 6 hours

Nutrients per serving:

Calories: 398 g
Protein: 7 g
Carbohydrate: 48 g
Fat: 21 g