Makes approximately 1 quart
1 1/2 cups heavy cream
2 cups coconut milk
4 ounces palm sugar or 1/2 cup granulated sugar
2 tablespoons coconut rum
1 cup sesame brittle, broken into small shards or pieces (recipe follows)
1/2 cup toasted coconut*
In a medium-sized saucepan, bring the cream, coconut milk and sugar to a boil.
Reduce the heat and simmer for about ten minutes, stirring occasionally. Remove from heat, add the rum and chill the mixture thoroughly.
Once chilled, freeze in your ice cream maker according to the manufacturer's directions. Once churned, stir in the sesame brittle and toasted coconut and freeze until firm.
*To toast coconut, place in a small skillet over medium-high heat, and shake or stir until golden brown.
1/2 cup water
2 cups sugar
1/4 teaspoon cream of tartar
1 cup light corn syrup
2 tablespoons unsalted butter
3/4 cup toasted sesame seeds
1 teaspoon baking soda
Generously oil an 11x17 sheet pan with vegetable oil.
In a medium-sized heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer, boil the mixture until it reaches 340 to 350 degrees. The color should be deep golden brown.
Remove from the heat and whisk in the butter, then mix in the sesame seeds and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with the back of a wooden spoon, to about a 1/4-inch thickness. For thinner brittle, place a silpat on top and roll to desired thickness while it's still warm. Let brittle harden, uncovered, in a cool place for at least 30 minutes.
When completely cooled, break the brittle into pieces and put in a zip loc bag. Crush into tiny pieces with a rolling pin. Store in an airtight container.