Toasted Coconut Chocolate Chunk Ice Cream (Frozen Custard)
Creamy coconut ice cream, made from a rich custard of egg yolks, milk, cream and vanilla bean, with toasted coconut flakes and chopped dark chocolate.
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Equipment
- Ice Cream Maker
Ingredients
- ¾ cup natural unsweetened coconut flakes
- 5 large egg yolks
- ¾ cup granulated sugar
- 2 tbsp light brown sugar
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cardamom
- 1 cup whole milk
- 2 cups cold heavy whipping cream, divided
- 1 vanilla bean, seeds scraped (or 1 1/2 tsp vanilla bean paste)
- 3 oz good quality dark chocolate, finely chopped (or mini chocolate chips)
- 2 tsp vodka, optional
Instructions
- Measure the coconut into a saucepan. Over medium heat, toast the coconut, stirring it frequently and watching it constantly so it doesn't burn, until it starts to turn a light golden brown. This should take 4-5 minutes.
- Add the egg yolks, granulated sugar, brown sugar, salt and cardamom. Whisk in the milk and 1 cup of the cream. Add the vanilla bean seeds that you scraped from the vanilla bean, and add the whole vanilla bean pod, too.
- Heat the custard over medium heat, whisking constantly, until it begins to steam and just bubble slightly around the edges. Do not let it boil. Note that it will be very thin, and will not thicken at all.
- Remove the custard from the heat. Cover with plastic wrap resting against the surface of the custard, and refrigerate until thoroughly chilled, at least 4-6 hours, but preferably overnight to let more flavor develop.
- When you're ready to churn your custard, remove the vanilla bean pod. Note that you can leave the coconut in, and your ice cream will have chewy bits of coconut all throughout, which I prefer. But for the coconut flavor with no texture, pour the custard through a strainer to remove the coconut flakes.
- Use an electric mixer to whip the remaining 1 cup of cream until soft peaks form. Gently whisk the whipped cream into the chilled custard.
- Pour the custard into your ice cream maker and churn according to the manufacturer's instructions. During the last minute of churning, add the chopped chocolate and the vodka.
- Transfer the churned ice cream to a lidded 2-quart container, and freeze until firm enough to scoop, at least 8 hours.
Notes
- The vodka is optional, but the alcohol helps to maintain a smooth, creamy texture.
- Homemade ice cream is best eaten within about 2 weeks.
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