NUTELLA PEANUT BUTTER CUP ICE CREAM

NUTELLA PEANUT BUTTER CUP ICE CREAM

Serves: Makes 1 pint

Ingredients:

1/2 cup unsweetened coconut

1/2 cup coconut milk

1/2 cup heavy cream

1/4 cup whole milk

1/3 cup sugar

Pinch of salt

2 egg yolks

2 teaspoons coconut extract

Instructions:

In a medium saucepan, add coconut milk, heavy cream, whole milk, sugar and salt. Simmering until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Add about a third of the hot cream into the yolks, whisking constantly. Then add yolk mixture back into the pot with the remaining cream.

Return pot to medium-low heat and gently cook until mixture has thickened and coats the back of a spoon. Remove from heat and let custard cool completely to room temperature.

Churn in an ice cream machine according to manufacturer’s instructions. Just before it’s done churning, gently add toasted coconut and chocolate. Transfer to freezer-proof container and allow to harden for at least 6 hours.