Uh huh. Another ice cream. This time I'll spare you the whole recipe; it's the same procedure as the Mint Chocolate Chip Ice Cream, just different ingredients.
It's been in our freezer for almost a week and it's still rich and creamy. In fact, that is why it's still in there. Made with coconut milk, which has approximately 12 grams of fat in a 1/4 cup, and cream, which has 23 grams of fat in a 1/4 cup, it's not for those on a low-fat diet. (For comparison, whole milk has 2 grams of fat in a 1/4 cup.) While I don't desire to be on any sort of low-fat diet, it's difficult to break the calorie and fat-gram counting awareness of the nineties. You could probably substitute whole milk for some or all of the heavy cream and be satisfied with the flavor and texture. I've made this as a frozen yogurt before, too, without the chocolate chips.
Enough with the nutritional components. This ice cream has no chunks of almonds, just creamy toasted almond flavor from steeping chopped and toasted local almonds and sweetened dried (obviously not-local) coconut in coconut milk and sugar. I let it steep about an hour, then strained it, pressing the nuts to extract as much flavor as possible. Then I used the flavored coconut milk to make a custard with four fresh local egg yolks. I added a dash of vanilla extract and strained the custard into the cream. After chilling over night, I churned it, drizzling in melted bittersweet chocolate to form lots of those perfect little chocolate chips. Oh, and not to gild the lily or anything, but I also dolloped in a couple spoonfuls of homemade caramel sauce, which swirled into the ice cream nicely.
I guess I need a hobby.
Variation: Toasted Coconut-Almond Frozen Yogurt
To make this as a frozen yogurt, omit the egg yolks, cream and chocolate. Toast a good handful of chopped or sliced almonds. Add a good handful of flaked coconut just before the almonds are finished toasting. Then add one can of coconut milk and 3/4 cup sugar. Heat to a simmer. Stir to dissolve sugar, then cover, turn off heat and steep one hour. Strain through a fine mesh sieve, pushing on the coconut and almonds to release maximum flavor. Whisk in 2 cups plain whole milk yogurt. Chill. Churn in ice cream maker according to manufacturer's directions.