Sunday, August 10, 2008
coconut milk ice cream with drunken cherry sauce
I have been wanting to try making ice cream using coconut milk. When I found myself with a bag of fresh sweet cherries I knew what I had to make - coconut milk ice cream, with some sort of cherry sauce to go over the top. This turned out great. SO good. For wee ones you can make a sauce without the rum, or save this for the adult topping and just sprinkle toasted coconut over for kids. My boys helped make the ice cream - it was super quick and simple!
::coconut milk ice cream::
2 cans organic coconut milk (not light)
1/2 c. heavy cream *optional
1/2 c. agave or sugar
1 tsp vanilla extract
1/4 c. toasted coconut
To toast coconut. Start with 1/2 cup of UNsweetened shredded dried coconut. Heat a small skillet and add the coconut. Stirring constantly, leave on heat for a minute or so until coconut starts turning a light golden brown. Remove from heat, and dump coconut into a bowl (don't leave it in the hot pan or it could burn). Use 1/4 cup of the toasted coconut IN the ice cream, save the rest to sprinkle on top when serving.
We use an ice cream maker... In a bowl stir together liquid ingredients. By adding the sugar/agave slowly, it will incorporate without just sinking to the bottom. Add the pinch of salt, stir, and finally add the coconut. Place into your ice cream maker according to the instructions for your model.
::drunken cherry sauce::
1 1/4 c. rum
2 c. pitted sweet cherries
1 Tbsp. honey or agave
Place ingredients in a small pot and heat to boiling. Turn down heat until just bubbling, and let simmer and reduce for about 20 minutes. This will cook off most of the alcohol, infusing the cherries with a nice flavor in a thick liquid. Once reduced to about half, remove from heat and let cool. Spoon over the coconut milk ice cream to serve. Store in the fridge.