- <b>Ice Cream:
- 4 cups half-and-half
- 1 cup sugar
- 1 (10-ounce) package frozen coconut, thawed (preferably young coconut)
- Pinch salt
- 5 egg yolks
- <b>Mexican Chocolate Sauce:
- 3/4 cup half-and-half
- 1 tablespoon unsalted butter
- 1/2 pound Mexican chocolate, chopped
- 1/4 teaspoon pure vanilla extract
- In a non-reactive saucepan, combine the half-and-half, sugar, coconut, and salt, over medium heat and bring to a scald. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used.
- Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and cool completely.
- Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time.
- Mexican Chocolate Sauce: Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.
- Remove from the heat and let cool.
- The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.
- Yield: 1 1/2 cups
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