If you LOVE the classic coconut and chocolate macaroon cookie, then make this macaroon inspired ice cream. A chocolate ice cream base is studded with shredded coconut and chopped bittersweet chocolate. Serve big scoops of this macaroon ice cream in a waffle bowl with a drizzle of chocolate sauce and toasted coconut.
Macaroon Ice Cream
Recipe from Scoopsies
yields 1 quart
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
3 tbl. cocoa powder
1 cup unsweetened shredded coconut
4 egg yolks
1 tsp. pure vanilla extract
4 oz. bittersweet chocolate, finely chopped
1/2 cup unsalted almonds
Pour heavy cream and whole milk into a medium saucepan and cook over medium heat. Stir frequently and make sure mixture doesn't boil.
In a small bowl, mix sugar and cocoa powder together until smooth. Make sure there are no clumps! Pour into milk and cream batter. Then mix in the shredded coconut.
While mixture is heating, whisk egg yolks with vanilla extract in a small bowl. Once the mixture starts to simmer, take about 1/8 cup of the batter and pour it into the egg yolks while whisking. Take a few more spoonfuls of the batter and whisk them with the egg yolks to warm them up.
Pour the warmed egg yolks into the rest of the batter and remove from heat. Stir thoroughly.
Add in the chopped chocolate, stirring constantly for at least 30 seconds.
Let mixture cool to room temperature, transfer to a container, cover with plastic wrap, and let ripen in refrigerator for at least eight hours.
When batter is ready, pour into an ice cream maker through a strainer (make sure to strain all of the coconut flakes out!) and churn according to manufacturer's instructions. 9. When the ice cream starts to harden, mix in the almonds.