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Author Notes: A blend of all things my mom loves--toasted coconut, orange zest, and dark chocolate in a frozen scoop of goodness! —mkate72 @ pbpickles
Makes 1 quart
- 2 1/2 cups half & half
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup cocoa powder, sifted
- 1 tablespoon corn syrup
- pinches table salt
- Zest & juice of one orange, seperated
- 2 tablespoons cream cheese
- 1/2 teaspoon coconut extract
- 1/2 cup toasted coconut
- 2 ounces chopped dark chocolate
- Combine 1/4 c. half & half and all of the cornstarch in a small bowl and set aside.
- Mix the sifted cocoa and sugar in a small bowl and set aside.
- In a large sauce pan or pot whisk together the remaining half & half, cream, and sugar/cocoa mixture. Once combined whisk in corn syrup, salt, and orange zest.
- Heat over medium heat until simmering. Don’t let it reach a full rolling boil. Stir for 4-5 minutes.
- Add the cornstarch mixture and stir constantly for 2-3 minutes until the mixture thickens and coats the back of a spoon.
- Remove 1/2 c. of the hot milk mixture and pour over the cream cheese. Whisk until the cream cheese has melted and thickened the milk.
- Add the cream cheese mixture back to the heated milk, add the orange juice, and whisk to combine.
- Take a gallon size plastic bag and line a bowl or food storage container with it. This will help keep structure to the bag. Pour the hot liquid into the bag and seal; trying to eliminate as much as from inside the bag as you can.
- Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
- Once cooled, pour the liquid into your ice cream maker and process according to the manufacturer’s instructions.
- In the last 5 minutes of processing, add in the coconut and chopped chocolate.
- Scoop into a container and chill the ice cream in the freezer until fully set.
- This recipe was entered in the contest for Your Best Frozen Dessert