Coconut - chocolate ice cream

45 minutes

Easy

Materials

400 ml whole milk
400 ml coconut milk
200 g Carla white chocolate
100 g coconut
4 yolks
cane sugar as needed

Procedure

In a pot, mix milk, part of coconut milk and possibly cane sugar (white chocolate sweetens the ice cream, but if someone likes sweeter, they add more sugar). In a bowl, beat the yolks with the rest of the coconut milk until thickened.
 
Heat the milk in a pot and stir until the sugar dissolves and the milk starts to smoke. It takes about 4-5 minutes. Then stop, mix in the yolk mixture and return to the hotplate. Heat on a medium stage until thickened, about 4-5 minutes. However, the mixture must not be boiled!
 
Then set aside again, break or grate Carla's white chocolate into the resulting cream (it is better to grate the chocolate) and after 1 minute mix slowly until the chocolate melts. Strain the cream into a clean bowl and stir in the coconut.
 
Put it in an ice water bath and cool the mixture, it takes about 30-45 minutes. Put the bowl in the freezer for about 6-7 hours and let it freeze. Stir the freezing mixture in the freezer from time to time.

You will need