REC: Ben & Jerry's Coconut Ice Cream with variations
Unfortunately they don't have Coconut Almond Fudge Chip in the book but I bet you could take this with the variations and wing it.
Coconut Ice Cream
Be sure to discard the waxy disk at the bottom of the can of coconut cream. It's edible, but it doesn't combine well with the cream base.
Sweet Cream Base 1 (recipe below)
1 can (15 ounces) coconut cream such as Coco Lopez
Prepare the Sweet Cream Base. Add the coconut cream and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.
Makes generous 1 quart.
Variations:
Coconut Almond: Add 3/4 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens (about 2 minutes before it is done), then continue freezing until the ice cream is ready.
Coconut Chip: Add 3/4 cup semisweet chocolate chips after the ice cream stiffens (about 2 minutes before it is done), then continue freezing until the ice cream is ready.
Coconut Rum: Whisk 2 tablespoons rum, preferably dark, into the cream mixture before transferring it to the ice cream maker. Complete the recipe as directed.
Ben & Jerry's Sweet Cream Base I
This, our most popular base, has creamy texture, medium body, and a subtle, understated taste. It's especially good as a background for fruit, cookies and candy.
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Makes 1 quart.
From Ben & Jerry's Homemade Ice Cream & Dessert Book by Ben Cohen & Jerry Greenfield with Nancy J. Stevens
Note: in other recipes with the name Fudge in them, they have you add 3/4 cup coarsely chopped good-quality chocolate fudge.
