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1
Combine 1/4 c. half & half and all of the cornstarch in a small bowl and set aside.
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2
Mix the sifted cocoa and sugar in a small bowl and set aside.
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3
In a large sauce pan or pot whisk together the remaining half & half, cream, and sugar/cocoa mixture. Once combined whisk in corn syrup, salt, and orange zest.
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4
Heat over medium heat until simmering. Don't let it reach a full rolling boil. Stir for 4-5 minutes.
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5
Add the cornstarch mixture and stir constantly for 2-3 minutes until the mixture thickens and coats the back of a spoon.
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6
Remove 1/2 c. of the hot milk mixture and pour over the cream cheese. Whisk until the cream cheese has melted and thickened the milk.
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7
Add the cream cheese mixture back to the heated milk, add the orange juice, and whisk to combine.
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8
Take a gallon size plastic bag and line a bowl or food storage container with it. This will help keep structure to the bag. Pour the hot liquid into the bag and seal; trying to eliminate as much as from inside the bag as you can.
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9
Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
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10
Once cooled, pour the liquid into your ice cream maker and process according to the manufacturer's instructions.
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11
In the last 5 minutes of processing, add in the coconut and chopped chocolate.
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12
Scoop into a container and chill the ice cream in the freezer until fully set.
