Toasted Coconut, Orange, & Dark Chocolate Ice Cream

1. 1

   Combine 1/4 c. half & half and all of the cornstarch in a small bowl and set aside.

2. 2

   Mix the sifted cocoa and sugar in a small bowl and set aside.

3. 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.

4. 4

   Heat over medium heat until simmering. Don't let it reach a full rolling boil. Stir for 4-5 minutes.

5. 5

   Add the cornstarch mixture and stir constantly for 2-3 minutes until the mixture thickens and coats the back of a spoon.

6. 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.

7. 7

   Add the cream cheese mixture back to the heated milk, add the orange juice, and whisk to combine.

8. 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.

9. 9

   Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.

10. 10

    Once cooled, pour the liquid into your ice cream maker and process according to the manufacturer's instructions.

11. 11

    In the last 5 minutes of processing, add in the coconut and chopped chocolate.

12. 12

    Scoop into a container and chill the ice cream in the freezer until fully set.

* Per serving · 4 servings · Values may vary.