Coconut Mint Ice Cream

Preparation

In a saucepan over medium heat, add all the coconut milk, coconut cream and mint except 1/4 cup. Stir frequently to avoid burns. Once the cream is bubbling around the edges, turn off the heat and allow the mint to infuse for 1-2 hours.

After soaking, strain the mint from the mixture and add the sugar, salt and vanilla. Add the cornstarch to the reserved coconut milk and mix until there are no lumps. Add to pot. Bring saucepan to a simmer, stirring constantly, until mixture thickens, about 5 to 7 minutes.

Transfer to a shallow pan and let cool for 10 minutes. Place a sheet of plastic wrap in direct contact with the surface of the ice base. This will prevent it from developing a skin. Place in the refrigerator and let cool completely, 3 to 4 hours.

Remove the base from the refrigerator and add it to the ice cream maker. Turn on the machine and run for 15 minutes.

As the ice cream begins to churn, add the chocolate chips and oil to a microwave-safe bowl and microwave on High for 30 seconds. Remove from the microwave and mix. If chocolate chunks remain, microwave for an additional 15 seconds.

When the ice cream has churned for 15 minutes, it’s time to add the melted chocolate. Adding the chocolate in its melted form as the ice cream continues to churn results in the perfect chocolate chips in your ice cream. In 4 batches, slowly pour in the melted chocolate, leaving time after each addition for it to work its way around.

Once all the chocolate has been evenly distributed, place it in a freezer-safe container with a lid and freeze for 3-4 hours.

To serve, garnish with toasted coconut, a sprig of mint and chopped walnuts.

Makes about 1 liter.