Coconut Ice Cream
This ice cream is a perfect addition to any chocolate cake... wait, what am I saying? Its a perfect addition for anything so to hell with just the chocolate: souffles, crumbles, mousses, cakes, kinky sex, sundaes...use it with wild abandon and you too will be the envy of all your friends! (Well... maybe)

For further tips see sugar work under the skills section

Makes 1.2 ltrs

Ingredients
140g / 5oz granulated sugar
150ml / 1/4 pint water
1 Tsp vanilla essence
6 egg yolks
950ml / 1.5 pints double cream
50ml / 2fl oz coconut cream
110g / 4oz desiccated coconut

Mise-en-Place:
Weigh the ingredients
Separate the yolks from the eggs

Method:
Make the sugar syrup:
In a very clean saucepan dissolve the sugar in the water
Boil the syrup until the syrup reaches the 'short thread' stage (108°C / 226°F)

Whip the cream until it reaches the 'ribbon' stage
Whisk the egg yolks, as you whisk pour over the still hot sugar syrup
Whisk until the mix doubles in volume and reaches the 'ribbon' stage
Add the vanilla essence
Finish the ice cream by gently folding / mixing the yolk mix, whipped cream, coconut cream and desiccated coconut together
Pour into the ice cream maker

Don't have an ice cream maker?
Pour the ice cream into a container and freeze for 1 hour, then remove and place into a mixer or food processor. Mix for 1 minute then return to the freezer.
Repeat this process again after one more hour, then leave to freeze until solid

Remove from freezer 5 minutes before serving

Where you went wrong:
Egg yolks scrambled: you stopped whisking while you were pouring over the hot sugar syrup. You must whisk continuously to prevent scrambling from occurring!
Ice cream too soft: you added too much sugar (sugar particles will greatly lower a liquid's freezing point and if you add too much you'll get slush cream instead of ice cream)

Science behind the dish:
Ice cream is a mix of liquid, sugar, fat and air. The air is incorporated during the whisking / churning process, the fat from the cream stabilises these air bubbles and helps maintain the product in a constant state of foam.
During the freezing process the liquid binds the fat and air into a solid whilst the sugar actually lowers the freezing point of the liquid. This means that even though the ice cream is frozen to -18°C parts will not freeze, instead they will retain a liquid form which increases the softness and texture of the frozen foam.
The churning process not only continues to force air into the mix but also helps to break down large ice crystals, ensuring a smoother product