Kem Trai Dua (Coconut Ice Cream with Chocolate Sauce)

Method

1. Separate the yolks and whites of 3 chicken eggs. Add 81g kOBE Monk Fruit Blend to the yolks and whisk until the mixture turns pale yellow.
2. Warm 400ml coconut milk over medium heat and take it off as soon as it steams. Pour it into the egg mixture a little at a time, whisking after each addition.
3. Whisk in 5ml vanilla extract, strain the mixture, then cook it over low heat, stirring constantly, until it steams. Take it off the heat and cool it completely.
4. Chill a bowl and the beaters in the freezer for 30 minutes, then whip 250ml whipping cream from low to high speed until it is airy and holds firm peaks.
5. Fold the cooled coconut and egg mixture into the whipped cream until completely smooth, transfer it to a tub, cover and freeze.
6. After 3 hours, take it out and stir it through with a fork, then return it to the freezer. Stir a second time 3 hours later and freeze at least 10 hours more.
7. For the chocolate sauce, put 99g kOBE Monk Fruit Blend and 20g cocoa powder in a pot with 130ml water, stir to dissolve and cook over medium heat. Once it boils, add 15g unsalted butter, boil 2 minutes, then lower the heat and cook 4 minutes more. Take it off the heat and stir in the remaining 5ml vanilla.
8. Halve the coconut, scrape out some of the meat, scoop the ice cream in, scatter roasted peanuts and crushed crisp candied coconut over the top and pour the chocolate sauce over.

Tips

• Use exactly 5ml vanilla in the ice cream base, since more than that turns it bitter.
• Properly whipped cream is smooth and airy, with no graininess and no weeping.
• Stirring the ice cream exactly twice partway through is what keeps it smooth and free of ice crystals.
• Pour the hot coconut milk into the yolks a little at a time, since a fast pour scrambles them.
• Chill the bowl and the beaters in the freezer for 30 minutes, as a warm bowl keeps the cream from reaching stiff peaks.