Coconut Almond Fudge Ice Cream

Photo: Chris Paulk

Ingredients

2 cups COCONUT MILK

3 LARGE EGG YOLKS

2/3 cup SUGAR

1 teaspoon COCONUT EXTRACT

2/3 cup FINELY SHREDDED UNSWEETENED COCONUT

1 cup HEAVY CREAM

1 cup LIGHTLY TOASTED ALMONDS

1 cup FUDGE SAUCE

Preparation

Whisk the egg yolks in a small bowl. Set aside.

In a large saucepan, heat the coconut milk until it just starts to steam.

Pour half of the warmed milk into the egg yolks and whisk to combine thoroughly.

Pour the egg-milk mixture back into the pan and stir to combine thoroughly. Blend in the sugar. Stir and cook over medium -low heat until the custard coats the back of a spoon- about 10 minutes.

Remove from heat.

Stir in the shredded coconut. And cool to room temperature.

Add the extract and heavy cream. Cool for about 10-30 minutes in the fridge.

Freeze the mixture in an ice cream maker according to the manufacturers directions.

When the mixture is frozen into ice cream, stir in gently the almonds and fudge sauce- JUST A FEW STIRS! You want both the fudge and almonds to be ribbons of flavor and not combined into the ice cream.

Enjoy!