When I look outside, I see hues of orange and red with slight remnants of green left behind in the dry, withered leaves. A part of me wants to cling onto that greenness, despite this being my favorite time of year. They say that after graduating, the rest of your 20′s zip by and then your 30′s, your 40′s, and before you know it, you’re 50. Before I know it, I’ll be turning 23.
A taste of this coconut ice cream is like envisioning calm and clear blue waters. A raft floats on the beach with me laying on it, sipping pina colada while reading an Ayn Rand book. I’m not the resort type of person, and even though I’ve never had a vacation as such, that’s what my mind brings me to when I take a bite of this coconut cream.
Originally, M- and I had planned on having this coconut ice cream after coconut curried chicken. Several things went awry. First, I had forgotten to freeze my canister (yes, Esther, I pulled a you!) until roughly 10 hours before. Ice cream canisters need to set for at least 24 hours in the freezer or else they lose their churning/freezing ability halfway through. The result was a gloopy, sorbet like consistency. So, I just stuck it in the freezer. Second, we could barely taste the coconut in the coconut curried chicken. Need to experiment on that a bit more…
Needless to say, this morning when I woke up, I thought about the ice cream. I was dreading that it’d freeze to a solid chunk of coconut cream so imagine my surprise when I opened the freezer and it looked like… slush?! Except it wasn’t slush. It had frozen beautifully into a creamy, though sorbet-like, consistency. I ran the ice cream scoop through the middle and it was like running your hands through silky hair. And the first bite? Rich with coconut. It was perfect.
The recipe calls for cream of coconut. Make sure you don’t confuse that with coconut milk. Using coconut milk instead of cream of coconut is like using evaporated milk in place of condensed milk. Not the same. Cream of coconut is a dense and concentrated sweet mixture. It’s the reason why this recipe is granulated sugar-free and egg-free. Best of all, this ice cream takes literally TWO MINUTES to put together. Easiest and fastest ice cream ever! In other words, this is a great recipe for all you out there who want to venture into ice cream making but just want to dip your feet to test the waters.
Coconut Ice Cream
- 1 cup milk
- 1 can (14 oz) cream of coconut
- 1 1/2 cup heavy cream
In a large bowl, combine everything together. I found that the cream of coconut separated in the can, so make sure you shake it well before you open. If it is still clumpy, you can pour everything into a heavy saucepan and let the cream of coconut dissolve into the milk and heavy cream on low heat. This should only take a couple of minutes.
After, chill in a bowl in the fridge for 4-5 minutes. Then churn in your ice cream maker. This ice cream will definitely need to set and harden in the freezer for a few more hours, so do plan accordingly.
This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.