Coconut Ice Cream With Grand Marnier Apricot Sauce

• 1 cup heavy cream
• 12 teaspoon vanilla extract
• 13 cup caster sugar
• 14 teaspoon almond extract
• 4 ounces white chocolate baking squares
• 2 egg yolks
• 2 (13 1/2 ounce) cans unsweetened coconut milk
• 12 cup Malibu rum
• 18 teaspoon ground cinnamon
• 12 cup dried apricot
• 1 cup water
• 13 cup Grand Marnier
• 13 cup butter
• 14 cup sugar
• 18 teaspoon cayenne pepper

1. Ice Cream:.
2. Heat cream, vanilla extract, almond extract, cinnamon, sugar and coconut milk in a saucepan, bring to a heavy simmer but dont boil.
3. Stir in chunks of white chocolate baking squares, allow them to melt.
4. Once mixture is smooth mix in 2 egg yokes and Malibu rum; mix until egg is completely incorporated.
5. Remove from heat and let cool in the refrigerator 1-2 hours.
6. Prepare ice cream machine and add mixture.
7. Process until completed using manufacturers instructions.
8. Place in freezer for a day.
9. Sauce:.
10. In a food processor combine dried apricots, water, sugar, and cayenne pepper.
11. Puree until very smooth.
12. In a sauce pan add the mixture from the processor.
13. Add butter.
14. Heat to a boil, over medium heat; reduce heat.
15. Stir in Grand Marnier.
16. The sauce is best served at a medium heat, not enough to melt the ice cream too fast though.

heavy cream, vanilla, caster sugar, almond, white chocolate, egg yolks, unsweetened coconut milk, malibu rum, ground cinnamon, apricot, water, grand marnier, butter, sugar, cayenne pepper

Taken from www.food.com/recipe/coconut-ice-cream-with-grand-marnier-apricot-sauce-211599 (may not work)