This extra-creamy ice cream has the texture of frozen mousse. I’m saving the current batch in my freezer for you, beloved friends and family, but I can only hold out so long! Come by for a visit, and I’ll serve you up a bowl.
- 1/2 cup dextrose (or 1/3 cup table sugar)
- 7 oz (1/2 can) coconut milk, stirred (160 g)
- 2 squares unsweetened chocolate (28g)
- 3 *egg yolks, blended
- 160 g whipping cream (or more coconut milk)
- 1/2 teaspoon vanilla
- 3 egg whites, beaten
- 1/4 cup corn syrup
Caramelize dextrose on stove, but just barely. Unlike sucrose, glucose caramelizes quickly and can easily turn bitter. When liquid just turns from clear to light brown, add coconut milk and chocolate. (For a less dicey process, either just heat the dextrose till it melts or caramelize table sugar instead.)
Spoon hot mixture one large spoonful at a time into a medium-sized bowl containing egg yolks, stirring each time.
Stir in whipping cream, beaten egg whites, corn syrup and vanilla. Place mixture in fridge to chill.
Place chilled mixture in ice cream maker. If you don’t have an ice cream maker, freeze the mixture for a time, then beat it, then freeze it, then beat it, and so on until it reaches the right consistency.
*I only use raw eggs from pasture-raised hens, never from conventionally raised hens. If you are serving this ice cream to people with vulnerable immune systems, cook the chocolate egg yolk mixture for five minutes (and cool before proceeding to next step), and leave out the egg whites and corn syrup altogether.