I’m not sure I’ve mentioned it before, but I work from home full-time. When you tell people you work from home somehow they hear “I don’t work.” Often the response is “Oh that’s great. You’ll save on daycare.” Or “How nice. You can watch TV and sleep in.” Sure, working from home has its benefits but I still have a full-time job. I have meetings. I talk on the phone. I have deadlines. I have a boss. It’s a real job. I don’t sit at home on the couch all day eating ice cream. Oh. Wait. I don’t sit at home on the couch all day.
I can’t decide if this ice cream is the smartest thing I’ve ever done or the dumbest.
One night in Hawaii, Jon said he only wanted dessert if the restaurant had chocolate covered macadamia nut ice cream. They didn’t. But I couldn’t forget about it and for the entire trip we were on the hunt. No luck. So I dreamed up this fantastical recipe and brought Hawaii to the mainland in an ice cream maker. Smart.
But it took a few tries. So now, here I am. All day. Me and a freezer full of this heavenly ice cream along with its rejected yet edible predecessors. Dumb.
This recipe is one of those two for one deals. First, the macadamia nut bark. I melted chocolate, stirred in chopped macadamia nuts, spread it, topped it with coconut and just like that you have fancy candy. No one needs to know how easy it is. We’ll leave that right here. The second part of this recipe is the ice cream. Ohhh, the ice cream. Rich coconut milk is churned into airy, soft, scoopable ice cream speckled with flakes of coconut. Near the end of the churning cycle I added chopped pieces of the bark. You’re left with a smooth, coconutty ice cream flecked with crunchy, chocolatey candy bits. Paradise on a spoon.
Get to work. It’s Monday. You have ice cream to make.
Chocolate Macadamia Coconut Ice Cream
For the Macadamia Nut Bark
1 cup raw macadamia nuts
1 cup milk chocolate chips
1 tablespoon coconut oil
1 tablespoon unsweetened, shredded coconut
For the Coconut Ice Cream (adapted from Smitten Kitchen)
2 cups heavy cream
1 1/4 cups sugar
12 egg yolks (see note #1 below)
2 cups coconut milk (I used light from a can)
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1/2 cup unsweetened, shredded coconut
Posted on March 5, 2012