Coconut Ice Cream With Grand Marnier Apricot Sauce

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This makes a very creamy coconut ice cream with subtle after tastes. the apricot sauce goes well with the flavors in the ice cream.

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Steps

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Ice cream:.

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Heat cream , vanilla extract , almond extract , cinnamon , sugar and coconut milk in a saucepan , bring to a heavy simmer but dont boil.

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Stir in chunks of white chocolate baking squares , allow them to melt.

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Once mixture is smooth mix in 2 egg yokes and malibu rum.

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Mix until egg is completely incorporated.

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Remove from heat and let cool in the refrigerator 1-2 hours.

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Prepare ice cream machine and add mixture.

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Process until completed using manufacturers instructions.

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Place in freezer for a day.

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Sauce:.

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In a food processor combine dried apricots , water , sugar , and cayenne pepper.

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Puree until very smooth.

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In a sauce pan add the mixture from the processor.

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Add butter.

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Heat to a boil , over medium heat.

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Reduce heat.

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Stir in grand marnier.

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The sauce is best served at a medium heat , not enough to melt the ice cream too fast though.

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Ingredients

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heavy cream, vanilla extract, caster sugar, almond extract, white chocolate baking squares, egg yolks, unsweetened coconut milk, malibu rum, ground cinnamon, dried apricot, water, grand marnier, butter, sugar, cayenne pepper