Chai Mocha Swirl Coconut Milk Ice "cream"

Chai Mocha Swirl Coconut Milk Ice "cream"


For the mocha swirl:
Vegan ganache
1 can coconut milk
12 oz. dark chocolate (chips or broken chocolate)
1-2 tsp. instant espresso powder (or packets of Via)

warm coconut milk + espresso powder in heavy saucepan over low heat until powder is dissolved and well blended. remove from heat, add chocolate and stir until melted and well incorporated. cool and store in refrigerator until needed.
*N.B.: this makes a double batch of ganache. save the second half for the next batch of ice cream, or add a spoonful to your morning coffee, or bring to room temp and use to make chocolate dipped fruit, or use to frost a single layer cake, or eat it by the spoonful, etc. etc.

For the Chai ice "cream":
1 can coconut milk
1 can 'full' of Chai concentrate (I use oregan chai latte concentrate in the aseptic box - you can make your own or use another brand if you like )
1/8 tsp. sea salt
1/4 cup sugar (more or less to taste)
4 egg yolks
2 TBS vanilla extract or other high alcohol liquid

warm coconut milk, chai concentrate, sea salt and sugar in heavy sauce pan until well blended. temper egg yolks and then add to the pan. stir at med low until it coats the back of a spoon. cool O/N in refrigerator (or cool in a ice water bath if you are in a hurry ). Add vanilla or other alcohol, mix well, and prepare in ice cream maker. When frozen, transfer 1/3 to a container for freezing. Top with 1/2 of ganache. Layer remaining chai ice cream and ganache, finishing with chai ice cream. Place in freezer for 3-4 hours before serving (or just eat right away if need be). Makes a bit less than 2 quarts.

Serve with blondies. Or apple pie. Or with ganache dipped strawberries. Or eat straight from the container.