Cocoa Coconut Gelato

May 22

Written by:
5/22/2011 8:53 PM  RssIcon



A wonderfully creamy touch of cocoa with a touch of coconut that is sure to please your sweet tooth.

Cocoa-Coconut Gelato

1 can of coconut milk (13-14 ounces)
1 measure whole milk (add to the coconut milk for a total of 20 oz)
3 tbsp unsweetened cocoa powder
1 cup granulated sugar
4 egg yolks
1 cup heavy cream
3 tbsp vanilla rum (*see note)

Whisk the coconut milk, whole milk, cocoa powder and half of the sugar together in a heavy saucepan and heat to 190˚; remove from heat. Meanwhile whisk the eggs yolks with the remaining sugar. Temper the eggs by whisking in some of the heated mix from the saucepan. Whisk the tempered eggs mixture into the remaining mix in the saucepan. Return mix to heat and stir/whisk continuously until mix reaches 185˚. Remove the saucepan from the heat and allow this custard base to cool a bit before stirring in the vanilla rum. Place the saucepan with the custard into an ice bath to chill; stirring occasionally.

Meanwhile pour the 1 cup of heavy cream into a mixing bowl and chill in the freezer. Remove the chilled bowl of cream from the freezer and whisk lightly just to incorporate a bit of air and add body to the cream; don’t get it too stiff. Add the chilled custard mix to the mixing bowl with the whipped cream and whisk together until smooth. Cover the bowl with plastic wrap and refrigerate the gelato mix for 6-8 hours or overnight to thoroughly chill. When ready, pour the chilled mixture into your ice cream maker and process according to manufacturer’s directions. Remove gelato from ice cream maker, put in container and place in freezer to fully harden.

*vanilla rum- 1 liter Meyers’s Rum and 6 vanilla beans that have been split and cut in half; put split vanilla beans into the bottle of rum and allow to age for 6 weeks.


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