Coconut Ice Cream Sundae
For Ice Cream:
Makes 1 quart
1 ½ cup heavy cream
1 ¾ cup (400 ml) unsweetened coconut milk
4 ounces granulated sugar
In a medium-sized saucepan, bring all the ingredients to a boil. Reduce the heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, strain and chill the mixture thoroughly. Once chilled, freeze in your ice cream maker according to the manufacturer’s directions.
For Candied Smoked Almonds:
1/4 cup water
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 cup whole smoked almonds
flaky sea salt, for finishing (Maldon brand preferred)
Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Sprinkle with sea salt. Allow to cool and harden, about 15 minutes. This can be made ahead of time and stored for a week.
For Dark Chocolate Sauce:
Makes 1 cup
1/3 cup heavy cream
1/4 cup sugar
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
In a small saucepan over medium heat, bring cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth. Serve warm. This can be made 2 days ahead and stored covered in the refrigerator until ready to use.