Decadent Chocolate Coconut Ice Cream

This ice cream is so decadent - a chocolate lover's delight. And I add raspberry syrup to the mix for even more sweet decadence. Make sure you use chocolate that you really like - if you like chocolate high in cacao content, go for it. Note that I make this two ways - the first way is to wait until the chocolate is thoroughly melted with the coconut milk.The second way is to melt most of the chocolate - you will see some separation of the solid in the liquid when you stir it. This way yields ice cream with small bits of chocolate throughout that melt in your mouth.

Yield:

Makes 1 quart

Ingredients

1. 1 cup of water
2. 1 cup of honey (or other sweetener)
3. 4 ounces bittersweet chocolate, chopped (chips will work too)
4. 2 cups of coconut milk (canned or homemade; I use this brand)
5. 1 tablespoon of rum or Grand Marnier (adds a slight orange flavor)

Directions

1. Make a simple syrup by heating (on medium heat) the water and honey in a medium saucepan until the honey is dissolved.
2. Add the chocolate to the syrup and stir until chocolate is completely melted.
3. Remove the liquid from heat, and stir in coconut milk and rum.
4. Chill the liquid for about 30 minutes, and then freeze it in an ice cream machine.
5. Store in a sealed container in the freezer.

Notes