For the cream:
- 2 cans full fat coconut milk
- 6 eggs
- pinch of salt
- 4 tablespoons of honey (more or less to taste)
- 2 heaping tablespoons of cocoa powder (I used green & blacks)
- tablespoon vanilla
- teaspoon of nutmeg
- chocolate chunks (optional)
In a medium bowl, mix the honey, salt and cocoa powder into a paste, add the eggs and mix well. Heat the coconut milk in a saucepan on medium heat. When warm, pour it slowly on to the egg/honey mixture, a little bit at a time and whisking constantly (to prevent the eggs curdling). Pour that mix back into the saucepan and reduce heat, add vanilla and nutmeg and keep stirring until the cream coats the back of a spoon. Pour back into medium bowl, and cool in the fridge for about an hour.
That’s your base. At this point you could throw it in an ice cream machine (lucky you!). Or go about it the low-tech, primitive way, but warning–this will take a few hours and you might eat quite a bit of the cream on it’s way to becoming iced. siiigh. When the ice cream is almost solid and scoopable, add in the chocolate chunks or any other toppings/fillings you might like. David Lebovitz has a great tutorial for making ice cream without a machine here.