Sundaes With Cindy #2: Coconut Ice Cream with Chocolate Ganache

A rich and delicious coconut ice cream (made with 2% milk) topped with a warm chocolate ganache sauce...Yummy!

- Recipe -

Coconut Ice Cream 

  ● 5 egg yolks 

  ● 1/2 cup + 2 T. sugar 

  ● 2-1/4 cup 2% milk 

  ● 1 (14-15 ounce) can cream of coconut (I use "Coco Lopez") 

  ● 1  cup sweetened flaked coconut 

Chocolate Ganache Sauce: 

  ● 1/4 cup heavy cream 

  ● 1 cup semi-sweet chocolate chips 

  ● 1 T. light corn syrup 

For the Coconut Ice Cream: 

 1. Whip the egg yolks and sugar together in mixer for 2 minutes. 

2. Bring milk to a boil over medium heat. (This takes about 6-7 minutes.) 

3. Drizzle the hot milk into the eggs while the mixer is running. 

4. Pour the egg/milk mixture back into the pan and put over medium-low heat and stir with a wooden spoon until the mixture reaches 170˚F. Immediately pour through a strainer into a bowl or large container. Chill mixture in refrigerator for 2-3 hours. 

5. Remove ice cream base from refrigerator and add coconut and cream of coconut. Use a whisk to mix together. 

6. Freeze ice cream in ice cream maker. When it gets to soft-serve consistency, transfer to freezer-safe container and harden-off in freezer. (45 minutes or more) 

For Chocolate Ganache Sauce: 

1. Add heavy cream, chocolate & corn syrup into small saucepan. Stir over medium heat until sauce is silky smooth.

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