Ingredients for Coconut Ice Cream With Grand Marnier Apricot Sauce
- Heavy Cream
- 1 teaspoon vanilla extract
- Caster Sugar
- 1/2 teaspoon almond extract
- White Chocolate Baking Squares
- Egg Yolks
- Unsweetened Coconut Milk
- 2 tablespoons Malibu rum
- Ground Cinnamon
- Dried Apricot
- 1/2 cup water
- 2 tablespoons Grand Marnier
- 2 tablespoons butter
- 1/4 cup granulated sugar
- a pinch of cayenne pepper
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How to Make Coconut Ice Cream With Grand Marnier Apricot Sauce
- **Ice Cream:** In a saucepan, combine 2 cups heavy cream, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1/4 teaspoon ground cinnamon, 3/4 cup granulated sugar, and 1 (13.5 ounce) can full-fat coconut milk. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is hot but not boiling.
- Add 4 ounces of white chocolate baking squares, stirring until completely melted and smooth.
- In a separate bowl, whisk 2 large egg yolks. Temper the yolks by slowly whisking in about 1/2 cup of the warm cream mixture. Then, pour the tempered yolks back into the saucepan and whisk constantly until slightly thickened (about 1 minute).
- Remove from heat and stir in 2 tablespoons Malibu rum.
- Let the mixture cool completely in the refrigerator for at least 2 hours, or until thoroughly chilled.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 6 hours, or preferably overnight, to allow it to harden.
- **Apricot Sauce:** In a food processor, combine 1 cup dried apricots, 1/2 cup water, 1/4 cup granulated sugar, and a pinch of cayenne pepper. Puree until completely smooth.
- Transfer the apricot puree to a saucepan. Add 2 tablespoons of butter.
- Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat to low and stir in 2 tablespoons Grand Marnier.
- Simmer gently for 5 minutes, or until the sauce slightly thickens. Remove from heat and let cool slightly before serving.
- Serve the chilled coconut ice cream topped with the warm Grand Marnier apricot sauce.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
97g
Fat
149g
Carbs
9g
