6 egg yolks
50g brown sugar
2 tins coconut milk (not low fat)
2 tablespoons good cocoa
200g dark, dark chocolate, chopped
Gently heat the coconut milk in a wide pan, while mixing the egg yolks and sugar together. Once the coconut milk is good and hot, but not in any danger of boiling, pour it over the bowl of egg yolks and sugar, stirring all the while. Wipe out the pan with a paper towel, then pour the egg-coconut milk mixture back into it and keep it on a gentle heat, stirring constantly. It takes a while - at least 10 to 20 minutes - and you need to keep stirring - but it will thicken up into a custard of sorts. Once it is sufficiently thickened, remove from the heat and stir in the cocoa and chocolate, allowing it to melt into the mixture. Let this cool then freeze. Makes around a litre, maybe a little more.
The unfrozen mixture is amazing - the thickest, lightest, softest chocolatey custard ever. Once frozen, it's even more sublime. The coconut flavour isn't actually overly noticeable to if you want to amp it up a bit, stir in some toasted dessicated coconut before freezing. This is magical stuff - don't let the fact that you have to make a custard put you off. I've made custard-based ice creams a billion times before without them turning into scrambled eggs, and if laughably clumsy I can do it, trust me, so can you.
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