Coconut, Chocolate, and Lemon Ice Cream

Name: Coconut, Chocolate, and Lemon Ice Cream
Total time: 30 min
Yield: 10
Ingredients: 6 eggs; 1 1/4 cup (chah) of cornstarch; 2 tablespoons of corn flour; 1 bottle of coconut milk (200 ml); 600 ml of milk; 1 cup (chah) of shredded coconut; Raspings and juice from 4 lemons; 450 ml of fresh heavy cream; 200 g of dark chocolate chips

1
6 eggs
2
1 1/4 cup (chah) of cornstarch
3
2 tablespoons of corn flour
4
1 bottle of coconut milk (200 ml)
5
600 ml of milk
6
1 cup (chah) of shredded coconut
7
Raspings and juice from 4 lemons
8
450 ml of fresh heavy cream
9
200 g of dark chocolate chips

Ingredients

1
6 eggs
2
1 1/4 cup (chah) of cornstarch
3
2 tablespoons of corn flour
4
1 bottle of coconut milk (200 ml)
5
600 ml of milk
6
1 cup (chah) of shredded coconut
7
Raspings and juice from 4 lemons
8
450 ml of fresh heavy cream
9
200 g of dark chocolate chips

Directions

1
1 In a mixer, beat the eggs, cornstarch, and corn flour
2
In a saucepan, combine the coconut milk, milk, and shredded coconut
3
Let it come to a simmer
4
Pour over the egg mixture and mix well
5
2 Place in a saucepan, heat over low, stirring constantly until slightly thickened
6
Transfer to a container and let cool
7
Mix in the raspings and lemon juice
8
Beat the heavy cream with the remaining cornstarch until it forms whipped cream
9
3 Mix delicately into the coconut mixture and place in the freezer for at least 4 hours
10
Melt the chocolate in a bain-marie
11
4 In a mixer, beat the ice cream until creamy
12
In a refrigerator, layer with ice cream and spoonfuls of melted chocolate
13
Freeze until firm.