CHOCOLATE COCONUT MACADAMIA ICE CREAM

icecream

Makes 1½ quart

Once you make homemade ice cream, I promise you’ll be hooked. It takes 10 minutes to mix up and a few hours in the freezer.

1 tablespoon instant coffee
1 tablespoon hot water
5 ounces bittersweet chocolate, chopped
½ cup sweetened condensed milk
½ teaspoon vanilla extract
¼ cup toasted coconut, shredded
½ cup toasted macadamia nuts, coarsely
chopped
1¼ cups heavy cream

Fill the bottom of a double boiler with water and place on low heat. Combine coffee powder and hot water in a small bowl. Let stand until coffee dissolves, about 5 minutes.

Place the chocolate and the condensed milk in the top of a double boiler over hot water (not boiling) and allow it to melt. Do not cover. Whisk well to incorporate the chocolate with the condensed milk; add the vanilla.

Remove the top of the boiler from heat and let the chocolate mixture cool completely; fold in the coconuts and nuts. Stir well with a spoon to combine.

With an electric mixer, whip cream to stiff peaks, about 2 minutes. Fold whipped cream mixture into chocolate mixture until incorporated.

Freeze in airtight container until firm; at least 6 hours or up to 2 weeks. Serve.

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