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COCONUT ALMOND ICE CREAM BARS

PRALINÉ BAHIBÉ HOT CHOCOLATE
 

COCONUT ALMOND ICE CREAM BARS

An original recipe by l'École Valrhona Chef Sarah Tibbetts
 
Category: Ice Cream
Difficulty: Easy
Prep Time: 20 min
Total Time: 20 min
 

INGREDIENTS

ALMOND GLAZE:
14 oz. (400g) ALMOND INSPIRATION
1/3 cup (80g) oil*

*Chef's tip: for a neutral flavor, use grape seed oil. To impart extra flavor, use almond oil.

COCONUT ICE CREAM (optional)*:
1 2/3 cups (330g) milk
1 1/4 cups (238g) coconut milk
1/2 cup (115g) heavy cream
1/4 cup (30g) non-fat dry milk
1/3 cup (50g) powdered glucose
1 tsp (4g) vanilla extract
1/2 cup (115g) sugar
7 ea (115g) egg yolks
2/3 cup (60g) toasted coconut (optional)
 
ASSEMBLY & FINISHING:
Coconut Ice Cream Bars*
Fine shredded coconut
Chopped almonds
Valrhona Dark Chocolate
*Chef's tip: The Coconut Ice Cream Bars can be made by piping the Coconut Ice Cream made from the provided recipe or store bought ice cream (approx. 2 pints) into molds and freezing for a minimum of 24 hours.  Pre-made bars can also be purchased and dipped, especially if the freezer is not cold enough to ensure molded bars with set enough to be unmolded (-6 to -10°F).

INSTRUCTIONS

ALMOND GLAZE: 
  • Melt the ALMOND INSPIRATION in a microwave gradually in 20 seconds increments, stirring in between. Once melted, add the oil.  Stir to combine.
  • Use the glaze at 95°F (35°C).

COCONUT ICE CREAM: 
  • Combine the milk, coconut milk and cream in a pot. 
  • Combine the non-fat dry milk and powdered glucose, then whisk into the milk and cook over medium heat until the mixture is warm.
  • Separately, combine the vanilla extract, sugar and egg yolks. Whisk until thoroughly combined. 
  • Bring the liquid to a boil and turn off the heat. Add a small quantity of the hot liquid into the yolks and whisk to incorporate.  Add a second addition of hot liquid to the yolks, mix, then pour the yolk mixture back into the pot with the hot liquid. Whisk.
  • Return the mixture to the heat and cook over low-medium heat, stirring constantly with a spatula, until the mixture begins to thicken.  The mixture should reach a temperature of 183°F (84°C).
  • Remove from heat and pour through a strainer into a bowl or container immediately. 
  • Add the toasted coconut if desired and refrigerate for 12-24 hours.
  • Process in an ice cream machine according to the instructions.
  • Pipe the finished ice cream into desired bar molds and freeze for a minimum of 24 hours before unmolding.  The freezer temperature should be between -6 to -10°F for optimal freezing.
 
ASSEMBLY & FINISHING:
  • Warm the glaze and pour it into a narrow, tall container. Dip the frozen ice cream bars into the glaze, submerging in the glaze several times, then remove and shake off excess glaze.  Place back in the freezer and repeat until all bars are coated. 
  • Melt the Valrhona Dark Chocolate and place in a paper coronet or plastic piping bag.  Pipe lines of chocolate on the top of the bar and immediately sprinkle with coconut and almonds, so that the coconut sticks to the chocolate before it sets.  Repeat this process on the bottom half of the bar, piping chocolate and sprinkling chopped almonds.  Return to the freezer and finish the bars, one at a time. 
  • Reserve in the freezer until ready to serve.