"Cherry Garcia" Coconut Ice Cream

Directions

1. In a saucepan over medium heat, simmer coconut milk and sugar until sugar dissolves.
2. Place egg yolks in a medium bowl; reserve egg whites for another use. Whisk yolks until they appear lighter in color, like a pastel yellow.
3. Ladle one scoop of the warm coconut milk into the eggs, and whisk quickly until combined. Repeat 2-3 more times until eggs are warm.
4. Add egg mixture into the saucepan with the remaining coconut milk. Cook over medium heat for 3-4 minutes until mixture thickens.
5. Stir in vanilla extract and remove from heat.
6. Strain ice cream base through a fine mesh strainer into a medium bowl or storage container. Let ice cream base cool completely in the fridge, for 2-3 hours or overnight.
7. Just before you're ready to process your ice cream, prepare your cherries and fudge sauce. For the cherries, if fresh, pit and half. If frozen, let thaw.
8. Divide prepared cherries in half. Coarsely chop half the cherries, and mash or purée the remaining cherries.
9. For the fudge sauce, bring coconut cream to a simmer in saucepan.
10. Pour cream over chocolate chips in a heat-safe bowl. Cover and let sit for five minutes.
11. Stir the chocolate and coconut cream together, then stir in the remaining ingredients. Let cool before using.
12. When base is cool and cherries and fudge sauce are prepared, process the ice cream base according to your ice cream maker’s instructions.
13. Once the base is thickened and almost finished, add in the chopped and mashed/pureed cherries just until combined.
14. Layer ice cream with fudge sauce in a loaf pan, swirling with a knife as you go. Serve immediately, or freeze.