Summary

Ingredients

• 2 egg (s)
• 2 egg yolks
• 120 g suar, brown
• 600 g whipped cream
• 120 g chocolate, white, chopped
• 120 g coconut cream
• 3 tablespoon rum (coconut rum, e.g. Malibu)

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Instructions

1. 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.
2. 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.
3. 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.