"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
I actually made two ice creams for last week’s new year’s party, the Vietnamese Coffee was only one. Going on the success of the last coconut ice cream, I decided to try another recipe with Coconut milk, this time with Chocolate.
I turned again to David Leibovitz’s The Perfect Scoop, more or less following the recipe. The texture came out very nice, but the flavor wasn’t distinct enough. I feel that melted chocolate and coconut milk blend together almost too well, not leaving an assertive enough taste.
I’d try making it next time with cocoa powder to augment the chocolate and experimenting with an egg yolk custard to give it more depth. But here’s the recipe I made.
1 cup (250 ml) water
1 cup (200 g) sugar
Pinch of salt
8 ounces (230 g) bittersweet or semisweet chocolate, finely chopped – have this done first
2 cups (500 ml) Thai coconut milk – Do NOT substitute Coco Lopez, which is heavily sweetened, or Lite Coconut Milk. You want the full experience
1/2 teaspoon vanilla extract
Heat the water, sugar and salt in a medium saucepan, stirring to dissolve the sugar, until it reaches a rolling boil (be careful not to spill). Turn it off and remove it from the heat. Add the chocolate pieces and whisk vigorously until the chocolate is melted. Whisk in the coconut milk and vanilla. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If a layer of coconut milk has firmed up on top, simply whisk it in before churning.