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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
SERVES 4 | PREPARATION TIME 30 MIN
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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.
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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.
Written by By RACHEL KHOO — Food editor