A dream in white - sprinkled with sage & crushed pistachios

Ingredients

4 Magnum Classic Chocolate
2 cups of organic white chocolate
1 / 1-3 cup of granulated sugar
1 heaping teaspoon of sea salt
24 medium medium-sized pineapple sage leaves
Pistachios, chrushed and roasted

01.

Combine milk and cream in a small saucepan and bring just to the boil, remove from heat. Add coconut cream and coconut milk, sugar, salt, and 24 pineapple sage leave to a large pot and simmer, stirring contantly until sugar is completely dissolved, about 3-5 minutes. Remove pot from head and set aside.

02.

Add chocolate and stir until chocolate has melted and sauce is smooth. Allow sauce to cool. In a large bowl, whisk together egg yolks, a little bit at a time, whisking as you add. Pour the contents of the bowl back into the pot with the remaining half of the hot cocnut cream and whick again to incorporate.

03.

Remove ice cream from freezer roughly 15-20 minutes before you're ready to serve. To serve, slice the Magnums in three, and place slightly apart on a serving plate. Spoon berries between Magnum slices and pour over white chocolate sauce. Garnish with pinepple sage and roasted crushed pistachios.

Combine milk and cream in a small saucepan and bring just to the boil, remove from heat. Add coconut cream, coconut milk, salt, sugar and 24 pineapple sage leaves to a large pot and simmer, stiring contantly, until sugar is completely dissolved, about 3-5 minutes. Remove pot from heat and set aside.