Creamy coconut ice cream with caramelized orange segments

Ingredients for 1 servings:

• 400 g chocolate, white or alternatively white couverture
• 400 g whipped cream
• 40 g sugar
• 4 tbsp coconut syrup
• 4 tbsp Batida de Coco (coconut liqueur)
• 1 Bourbon vanilla pod(s)
• 4 egg yolks
• 250 g mascarpone
• 100 g desiccated coconut
• 3 orange(s), peeled and filleted
• 3 tbsp sugar
• 2 tbsp orange liqueur
• 100 ml orange juice
• 2 tbsp cornstarch, if desired

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours

This works even without an ice cream machine

For the coconut ice cream mixture: Melt the chocolate with half of the cream in a mixing bowl (saucepan or similar) over a bain-marie. Split the vanilla pod lengthwise and scrape out the seeds with a knife. Separate the eggs. One after the other, mix the sugar, coconut syrup, coconut liqueur, and vanilla seeds with the melted chocolate. Using a whisk or hand mixer, beat the egg yolks into the mixture until creamy and beginning to thicken. Stir in the desiccated coconut, remove the bowl from the bain-marie, and continue beating while cold. Stir in the mascarpone and continue beating until the mixture reaches room temperature (this works best if you place the mixing bowl in cold or iced water). Whip the remaining cream until stiff peaks form and gently fold into the mixture. Freeze the mixture in the freezer. After about 2 hours, when the mixture has solidified, stir thoroughly starting at the bottom and rearranging the layers. Repeat after another 2 hours. Once the mixture has set, it’s ready to serve or eat. For the caramelized orange segments: Peel the oranges with a knife and separate the segments. Squeeze the remaining orange juice thoroughly in a sieve, reserving the juice. Caramelize the sugar in a pan. Deglaze with a little orange juice. Add the liqueur and orange segments. Turn the segments over once in the pan and let them simmer for about 3-4 minutes. Top up with the remaining orange juice. Dissolve the cornstarch in a little cold water or orange juice and thicken the sauce to the desired consistency.