Ingredients
The following ingredients have 10 Servings
- 1¼ cups half-and-half
- 1 cup sugar
- 5 large egg yolks
- 2 cups heavy cream
- 2 tsp vanilla extract
- 1½ cups unsweetened shredded coconut
- 10 oz. caramels (unwrapped)
- 2 Tbsp half-and-half
- ¼ tsp salt
- 4 oz. baking chocolate (chopped)
Instruction
- Place half-and-half in a medium saucepan. Heat over medium-low, stirring occasionally, until half-and-half just begins to simmer.
- Using a small bowl, whisk together the sugar and egg yolks until well blended.
- Gradually pour the heated half-and-half into the egg yolk mixture; whisking vigorously the entire time.
- Transfer this mixture back into the saucepan and cook over medium-low heat, stirring constantly, until custard thickens noticeably and coats a wooden spoon. (~4-6 minutes).
- Once the custard mixture has thickened, remove from heat and add the heavy cream and vanilla extract; stir until well combined.
- Pour mixture through a fine-mesh strainer into a clean container. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate at least 1 hour, or overnight.
- Spread coconut on baking sheet; bake at 325°F for 13-15 minutes, or until light golden brown in color.
- Place the caramels, half-and-half and salt in a small saucepan. Heat over low heat, stirring occasionally, until smooth. Remove from heat and stir in toasted coconut.
- Using a microwave safe bowl, microwave the chopped baking chocolate in 30 second intervals, stirring after each. Continue until chocolate is fully melted.
- Pour the liquid ice cream mixture into an ice cream maker and freeze according to the manufacturer's directions. Once ice cream begins to thicken, drop spoonfuls of both the caramel mixture and the melted chocolate into the ice cream maker. (Note: Due to the addition of the warm caramel and chocolate, this ice cream will need to freeze for a bit longer. I recommend overnight.)
