White Chocolate – Coconut – Ice Cream

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Put the eggs, egg yolks and sugar in a bowl and beat until frothy. Heat 300 g cream with chocolate and coconut cream in a saucepan while stirring until the chocolate has melted. Pour into the egg mixture while stirring vigorously, then place the bowl on a saucepan with slightly simmering water so that the bottom of the bowl does not touch the water.
Heat the mixture, stirring constantly, until it thickens. Pour through a sieve into another bowl and allow to cool. Mix the rest of the cream and rum in a separate bowl, then fold them into the cooled chocolate mixture.
Freeze the mixture in the ice cream maker. Or: Pour into a large freezer container, cover and freeze for 2 hours. Stir with a fork and place in the freezer for another 3 hours. Put the ice cream in the refrigerator 30 minutes before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.