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Blackberry Coconut Milk Ice Cream
Stop! Before you read any
further, there is something you should know.
This is a VEGAN ice cream.
But, please, don't be afraid.
We'll be gentle.
There's no soy 'cream' or egg replacers,
just good natural ingredients.
I first became intrigued by the idea
of coconut milk ice creams while watching the Top Chef Masters. In
one competition the chefs were asked to cook a vegan meal and the chef
who decided to make dessert bought a soy based ice cream. While
this was just wrong on many levels (A. You can't win a competition by
serving something you didn't even make! B. Haven't you ever
watched an episode of Top Chef? Don't you know that people always
try to make dessert and get sent home for it?) the judges suggested that
in general a coconut milk based ice cream would have been a better
choice.
It makes sense. The fats in
coconut milk help give the ice cream the creamy texture we're used to
and the coconut flavor complements many of my favorite ice cream flavors.
In the case of blackberry ice cream, the coconut milk added an
underlying tropical note.
Recipe:
3 cups unsweetened coconut milk
2 cups blackberries, fresh or frozen
2/3 cup sugar, preferably raw organic cane sugar
Combine one cup of the coconut milk
with the blackberries in the bowl of a food processor and puree until
smooth. I prefer to leave the seeds in, but you can strain the
blackberry puree at this point if you wish.
In a small saucepan, combine one cup
of the coconut milk with the sugar. Heat over a medium flame, just
until the sugar has dissolved.
Stir together the blackberry coconut
milk mixture, the coconut milk sugar mixture and the remaining one cup
of coconut milk. At this point, if you are using fresh
blackberries, place your ice cream base in the refrigerator until well
chilled and then freeze according to your ice cream maker's
instructions. If you used frozen (unthawed) blackberries, you can
go ahead and freeze the ice cream now.
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