Chocolate Coconut Ice Cream

1) In a small saucepan, gradually whisk together half-and-half and cocoa powder until it is a smooth paste. Place over medium-high heat and bring to a scalding point (the milk begins to foam up). Remove from heat and add the chocolate chips. Stir until the chocolate has completely melted and is smooth.

2) Meanwhile in a stainless steel bowl, beat the egg yolks and sugar until light and fluffy. Gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture, making sure to whisk constantly so the eggs don’t curdle. If any lumps do form, strain the mixture before heating.

3) Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enought to coat the back of a spoon (170°).

4) Immediately remove the custard from heat and continue stirring for a few minutes so it does not overcook. Add vanilla. Cover and let cool to room temperature and then refrigerate until completely cold (overnight).

5) Transfer the custard to your ice cream machine and process. Once ice cream is frozen and ready to serve and/or store, add coconut and continue churning until fully incorporated. Store in freezer.