Toasted Coconut Ice Cream Pops with Passionfruit Magic Shell
Toasted Coconut Ice Cream
- 150g unsweetened shredded coconut
- 475g whole milk
- 350g heavy cream
- 6 egg yolks
- 200g sugar
- ½ tsp vanilla bean paste
- ¼ tsp salt
Passionfruit magic shell
- 400g Passionfruit Couverture
- 80g grape seed oil
- Melted white chocolate, to drizzle
TOASTED COCONUT ICE CREAM
- Preheat the oven to 350˚f / 180˚c. Spread 50g of the shredded coconut onto a baking sheet, and bake for 8-10 minutes, stirring frequently, until toasted and golden. Remove and allow to cool.
- In a medium saucepan, whisk together the milk and cream. Place over medium high heat, and bring to just shy of a simmer. Meanwhile, whisk together the egg yolks, sugar, vanilla and salt until the mixture lightens in colour.
- Remove the milk mixture from the heat, and whisking constantly, pour about half of it into the egg yolk mixture to temper the yolks. Mix well to combine, then pour back into the saucepan, and place over medium low heat. Heat, stirring constantly, until the mixture coats the back of a spoon and reads 175˚f / 80˚c on a thermometer. Strain into a container, and stir in the toasted and untoasted coconut. leave to sit at room temperature for an hour, then cover and place in the fridge for at least four hours, until it has cooled to at least 40˚f / 5˚c. Strain the mixture through a sieve to remove the coconut, pressing down hard to remove as much of the liquid as possible.
- Transfer the cooled ice cream base to your ice cream maker and churn according to the manufacturer's instructions.
- Divide the ice cream mixture evenly amongst your ice cream moulds. Add sticks and freeze until solid, ideally overnight.
PASSIONFRUIT MAGIC SHELL
- Create a double boiler by placing a heatproof bowl over a pot of simmering water. Do not let the bowl touch the water. Place the Passionfruit Couverture and the grape seed oil in the bowl, and stir well, heating until the mixture is smooth and cohesive. Remove the bowl from the pot, ensuring no water gets into the mixture, and set aside to cool to 37˚c / 98˚f. Transfer to a narrow jar or glass which is wide enough and deep enough to dunk your ice cream pops.
- Place a sheet pan lined with a silpat or baking paper into the freezer. Carefully unmould the ice cream pops, and place back into the freezer while you prepare and cool the magic shell.
- Working with one at a time, dip an ice cream pop into the jar of magic shell, ensuring that it is evenly coated. Allow any excess to drip off, then place back onto the sheet pan in the freezer (I like to do this near the freezer, only bringing one pop out at a time). Repeat with the remaining pops until all are coated. Allow to sit in the freezer for another 10 minutes to firm up completely before drizzling with melted white chocolate. If needed, add a little grape seed oil to the white chocolate to help make it easier to drizzle.
- Store leftovers in an airtight container in the freezer.
Magic Shell recipe from Valrhona Pastry Chef, Sarah Tibbets