Coconut Ice Cream With Grand Marnier Apricot Sauce |
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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 9 |
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This makes a very creamy coconut ice cream with subtle after tastes. The Apricot sauce goes well with the flavors in the ice cream. Ingredients:
1 cup heavy cream |
1/2 teaspoon vanilla extract |
1/3 cup caster sugar |
1/4 teaspoon almond extract |
4 ounces white chocolate baking squares |
2 egg yolks |
2 (13 1/2 ounce) cans unsweetened coconut milk |
1/2 cup malibu rum |
1/8 teaspoon ground cinnamon |
1/2 cup dried apricot |
1 cup water |
1/3 cup grand marnier |
1/3 cup butter |
1/4 cup sugar |
1/8 teaspoon cayenne pepper |
Directions:
1. Ice Cream:.
2. Heat cream, vanilla extract, almond extract, cinnamon, sugar and coconut milk in a saucepan, bring to a heavy simmer but don’t boil.
3. Stir in chunks of white chocolate baking squares, allow them to melt.
4. Once mixture is smooth mix in 2 egg yokes and Malibu rum; mix until egg is completely incorporated.
5. Remove from heat and let cool in the refrigerator 1-2 hours.
6. Prepare ice cream machine and add mixture.
7. Process until completed using manufacturer’s instructions.
8. Place in freezer for a day.
9. Sauce:.
10. In a food processor combine dried apricots, water, sugar, and cayenne pepper. Puree until very smooth.
11. In a sauce pan add the mixture from the processor.
12. Add butter.
13. Heat to a boil, over medium heat; reduce heat.
14. Stir in Grand Marnier.
15. The sauce is best served at a medium heat, not enough to melt the ice cream too fast though.
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