Almond Joy Ice Cream (Or Gelato. Maybe.)

May 9, 2011 · 20 comments

in desserts/sweets

I’m a huge fan of coconut.  That said, there’s a fine line between a great coconut dessert and something that tastes like you’re eating straight from the Coppertone bottle. When the itch came to make coconut ice cream, I obviously went straight to David Lebovitz—the source for all my ice cream quests and non-sunscreen tasting desserts. Not surprisingly, the base for this ice cream had the perfect amount of coconut—noticeable, but not overwhelming. Coconut ice cream wasn’t enough for me, though, so I decided to cover some almonds in chocolate, chop them up, and add them along with some extra toasted coconut, resulting in a mighty tasty ice cream reminiscent of the Almond Joy candy bar.

I used more whole milk than cream in this not to save on calories (although, that’s a bonus, I guess) but because I had 1 cup of cream leftover from making the sticky toffee pudding and more than 1 cup of whole milk needing to be used up (since my son is not the biggest fan of cow’s milk, apparently). I’m calling this gelato (maybe) since it has more milk than cream. If you’re making traditional ice cream, replace one cup of the milk with cream, and make the custard with a cup of each (using the second cup of cream at the end, to stir the custard into before cooling).

The only thing I’ll do differently next time is to not break the spatula as I’m pressing the coconut through the strainer, causing random bits of coconut to land on my cabinets, floors, and hair (and probably in the light fixtures, too, but who can tell?).

 

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