Coconut Ice Cream With Grand Marnier Apricot Sauce

Total Time: 24 hrs 15 mins Preparation Time: 15 mins Cook Time: 24 hrs

Ingredients

• Servings: 9
• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/3 cup caster sugar
• 1/4 teaspoon almond extract
• 4 ounces chocolate baking squares
• 2 egg yolks
• 2 (13 1/2 ounce) cans unsweetened coconut milk
• 1/2 cup malibu rum
• 1/8 teaspoon ground cinnamon
• 1/2 cup dried apricot
• 1 cup water
• 1/3 cup grand marnier
• 1/3 cup butter
• 1/4 cup sugar
• 1/8 teaspoon cayenne pepper

Recipe

• 1 ice cream:.
• 2 heat cream, vanilla extract, almond extract, cinnamon, sugar and coconut milk in a saucepan, bring to a heavy simmer but don’t boil.
• 3 stir in chunks of chocolate baking squares, allow them to melt.
• 4 once mixture is smooth mix in 2 egg yokes and malibu rum; mix until egg is completely incorporated.
• 5 remove from heat and let cool in the refrigerator 1-2 hours.
• 6 prepare ice cream machine and add mixture.
• 7 process until completed using manufacturer’s instructions.
• 8 place in freezer for a day.
• 9 sauce:.
• 10 in a food processor combine dried apricots, water, sugar, and cayenne pepper. puree until very smooth.
• 11 in a sauce pan add the mixture from the processor.
• 12 add butter.
• 13 heat to a boil, over medium heat; reduce heat.
• 14 stir in grand marnier.
• 15 the sauce is best served at a medium heat, not enough to melt the ice cream too fast though.