Coconut Ice Cream With Grand Marnier Apricot Sauce

1. 1

   Ice Cream:.

2. 2

   Heat cream, vanilla extract, almond extract, cinnamon, sugar and coconut milk in a saucepan, bring to a heavy simmer but dont boil.

3. 3

   Stir in chunks of white chocolate baking squares, allow them to melt.

4. 4

   Once mixture is smooth mix in 2 egg yokes and Malibu rum; mix until egg is completely incorporated.

5. 5

   Remove from heat and let cool in the refrigerator 1-2 hours.

6. 6

   Prepare ice cream machine and add mixture.

7. 7

   Process until completed using manufacturers instructions.

8. 8

   Place in freezer for a day.

9. 9

   Sauce:.

10. 10

    In a food processor combine dried apricots, water, sugar, and cayenne pepper.

11. 11

    Puree until very smooth.

12. 12

    In a sauce pan add the mixture from the processor.

13. 13

    Add butter.

14. 14

    Heat to a boil, over medium heat; reduce heat.

15. 15

    Stir in Grand Marnier.

16. 16

    The sauce is best served at a medium heat, not enough to melt the ice cream too fast though.

* Per serving · 4 servings · Values may vary.

No additional tips available.