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1
Stir first 5 ingredients in heavy medium saucepan over medium-low heat until smooth.
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2
Whisk yolk in medium bowl.
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3
Gradually whisk half of chocolate mixture into yolk.
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4
Return to same pan.
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5
Stir until sauce registers 140F and maintains temperature for 3 minutes, about 6 minutes total.
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6
Transfer to bowl.
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7
(Can be made 3 days ahead.
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8
Cover; chill.
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9
Rewarm over low heat before serving.)
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10
Whisk yolks in bowl.
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11
Bring cream, milk, sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves.
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12
Whisk cream mixture into yolks; return to pan.
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13
Stir over medium heat until custard thickens enough to coat spoon, about 2 minutes (do not boil).
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14
Remove from heat.
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15
Add chocolate; whisk to melt.
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16
Mix in coconut milk.
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17
Cool 1 hour.
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18
Process custard in ice cream maker according to manufacturer's instructions.
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19
Cover; freeze overnight.
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20
Place 1/3 cup water in small bowl.
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21
Sprinkle gelatin over.
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22
Let stand until gelatin softens, about 25 minutes, pushing any opaque gelatin under surface to hydrate.
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23
Sprinkle half of coconut in 8x8x2-inch pan.
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24
Stir sugar, corn syrup, and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves, brushing down sides of pan often with wet pastry brush.
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25
Attach candy thermometer to side of pan.
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26
Increase heat to high.
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27
Boil without stirring until thermometer registers 238F, about 4 1/2 minutes.
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28
Remove from heat.
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29
Add gelatin; stir until dissolved.
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30
Transfer to bowl of heavy-duty mixer.
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31
Beat on high speed 4 minutes to cool slightly.
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32
Add cornstarch and vanilla.
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33
Beat 30 seconds.
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34
Fold in almonds and chocolate.
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35
Spoon into prepared pan; spread evenly.
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36
Sprinkle remaining coconut over.
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37
Cool.
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38
(Can be made 3 days ahead.
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39
Cover with foil; store at room temperature.)
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40
Cut into 25 squares.
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41
Scoop ice cream into dishes.
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42
Top ice cream with fudge sauce, whipped cream, and marshmallows.
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43
*Available at Indian and Latin American markets and many supermarkets.
