No one will believe this ice cream is parve and if you don't like coconut, don't worry the flavor is very subtle.
- 6 ServingsServings
- 2 can coconut milk (can be substituted with almond milk on Passover)
- 3/4 cup sugar
- pinch (about 1/8 teaspoon) salt
- 1 vanilla bean or 1 cinnamon bark (optional)
- 5 large egg yolks
- 3/4 teaspoon vanilla extract
- 1 cup chocolate chips, mleted
Pour contents of 11/2 cans coconut mlik into a saucepan, reserve the rest in a bowl. Add sugar and salt to the saucepan. Place over low heat, and warm the mixture until very warm to the touch, stirring until the sugar is dissolved. If using vanilla bean, scrape the seeds into the mixture and add the bean or add the cinnamon stick to the warm mixture. Cover, remove from heat, and let steep at room temperature for 30 minutes.
In the bowl with the reserved coconut milk, whisk together the egg yolks (save whites for a nice omelet or meringues). Slowly ladle about 1/3 of the warm, steeped coconut milk from the saucepan into the egg yolks, whisking constantly while you pour. Then pour the egg mixture back into the saucepan. Add vanilla.
Stir the mixture constantly over medium heat with a flat-ended wooden spoon or silicone spatula, scraping the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula (or 170º on an instant-read thermometer — don’t let it go above 185º or your eggs will scramble). Pour this custard through a strainer and stir over an ice bath to cool.
Refrigerate for at least several hours or overnight to chill completely, remove the vanilla bean, and freeze according to your ice cream maker’s instructions.
Melt chocolate chips in the microwave for about 30 seconds or until melted, checking and stirring every 15 seconds. Drizzle the warm chocolate into the ice cream during the last moments of churning. The chocolate will freeze and break up at contact with the cold churning ice cream, leaving you with little bits of chocolate throughout.