Enjoy this rich, delicious treat and surprise your guests. I changed this recipe around to suit the dairy free in me, hope it suits you too.
- 7 ounces dark chocolate (70% to 75% cacao), finely chopped
- 2 cups plus 2 tablespoons coconut milk
- 1/3 cup unsweetened cocoa powder
- 6 large fresh egg yolks
- 13 tablespoons sugar of choice, divided
- 1/4 cup heavy coconut creme`
- 1 teaspoon GF vanilla
- Place chocolate in a medium metal bowl.
- Set bowl over a saucepan of barely simmering water.
- Stir chocolate until melted and smooth.
- Set melted chocolate aside; let cool slightly.
- Whisk coconut milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.
- Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes.
- Whisking constantly, gradually add hot milk mixture to egg yolk mixture.
- Return mixture to saucepan.
- Add melted chocolate and whisk to blend.
- Stir over low heat until slightly thickened and an instant-read thermometer registers 175°, about 5 minutes.
- Transfer chocolate custard to a large bowl and place over another large bowl of ice water.
- Stir until chocolate custard is cool. Then add vanilla.
- Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves.
- Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes.
- Gradually whisk in coconut cream (mixture will bubble vigorously). Whisk caramel into chocolate custard.
- Strain into a large container; cover and chill for 2 days.
- Process custard in an ice cream machine according to manufacturer's instructions.
- Transfer to another container; freeze for 3 days before eating.
- DO AHEAD Ice cream can be made 3 days ahead. Keep frozen.
* The chilling for two days helps to thicken and meld the ingredients together. Once it has been churned, put in a chilled container with a tight fitting lid. The ice cream is resting in the fridge awaiting it's chocolaty debut. This takes time but well worth it. I love make ahead food. What a time saver later. How scrumptious!
Source: Bon appetite/adapted by Olinda