MADRINAS SOT COCONUT RUM
COFFEE ICE CREAM

All coconut, all the time!  This is an incredibly rich recipe that any pirate is sure to indulge in.  The roast that Madrinas puts on their beans is so flavorful, that it makes this particular coffee the perfect ingredient for ice cream. This recipe can be made Keto and Lactose Free with just two changes: replace sugar with erythritol 1:1 as anymore will make it too sweet. And replace the cream with lactose free whipping cream, prepare the same way and get ready for an amazingly luscious  treat.

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Ingredients

• 1 cup Madrinas Sea of Thieves Coconut Rum Coffee Beans

• 3 cups (preferably Thai Coconut Cream)

• 1 cup coconut milk

• 1 cup heavy cream

• 6 large egg yolks

• ½ cup sugar

• 1/2 tsp vanilla extract - 1/2 tsp rum extract

• 2 tbsp shredded coconut

• 1 tsp finely ground coffee beans

• ¼ tsp salt

 

How to

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• Add the yolks to a large mixing bowl with the sugar and mix until fluffy using a hand mixer, set aside. Add the ingredients from the cans of coconut cream to a food processor and process until smooth.

• Add the coconut cream, coconut milk, heavy cream, and coffee beans, to a medium pot and over low-medium heat cook while stirring often to make sure it doesn’t boil.Roughly 7-10 minutes.Remove from heat.With a sieve strainer over another large bowl set a sieve strainer and pour the milk, cream, coffee mixture into it, keep the beans.

• Temper the eggs by using a whisk and ladle a little of the milk mixture to the eggs.Slowly keep adding until half the milk mixture is added and mixed in with the eggs.Combine both bowls completely and transfer back to pot, add the saved coffee beans, and set on low to medium heat and cook while stirring constantly for roughly 5-7 minutes, until the back of a spoon can be coated.

• Remove from heat, pour through sieve into large bowl.Discard coffee beans.Add extracts, salt, and fine ground coffee beans and mix.Cover the custard with plastic wrap and press directly against the mixture so that it doesn’t develop a skin.Place in refrigerator for three hours.

• Remove from fridge and add the coconut, mix, then pour into a glass container or large ziploc bag and place in freezer for another three hours. Remove from freezer and add custard to a blender.  Blend on ice or freeze setting until very smooth, remove and add another tablespoon of coconut, mix and pour into final ice cream container. Freeze for at least three more hours. Indulge at will!