- 500 g coconut milk
- 180 g fresh cream
- 160 g sugar
- 20 g acacia honey
- 50 g grated fresh coconut
- 5 yolks
For the coconut ice cream recipe with toffee sauce, bring the coconut milk to a boil with 100 g of cream and melt the honey. Work 100 g of sugar with the yolks, dilute them with coconut milk and heat the cream on the heat up to 82 ° C (rose cooking, so called because by blowing on the spoon, petals are formed). Let the cream cool down, then put it in the ice cream maker and operate it for the time indicated in the machine instructions (about 1 hour).
Meanwhile, put a plate to cool in the freezer. Shape the ice cream, just ready, between 2 wet spoons and form 6 large quenelles; put a wooden stick in each one, place them on the cold plate and leave to cool in the freezer for about 3 hours.
When serving, prepare the mou sauce: pour 60 g of sugar and a spoonful of water into a saucepan, bring over low heat and caramelize until the sauce becomes a dark amber color. Off the heat add 80 g of cream, mixing well. Sprinkle the ice cream with the grated coconut and serve with the toffee sauce.