June 9, 2010

Coconut Ice Cream with Raspberry Sauce

Coconut Ice Cream with Raspberry Sauce

My first time making ice cream...so exciting! And what a great recipe to try with it! This refreshing coconut ice cream (made purely from unsweetened coconut milk, sugar, and arrowroot for thickener) reminds me of the kind served in Thai restaurants...but it's so much better! It's thick, rich, creamy, and almost pudding-like as it melts in your mouth. There were a few tiny lumps in it, but I'm guessing that was from the skin that started to form during the cooling process (before I actually put it into the ice cream maker). But I'm not complaining, because those tiny lumps actually seemed to give the ice cream some texture, almost like mini tapioca balls.

The ice cream wasn't terribly sweet, but just sweet enough...and that's where the raspberry sauce comes in. Frozen (and thawed) raspberries, water, maple syrup, and a bit of lemon juice are pureed and strained (get all the seeds out!), then served over the ice cream. The sauce is simple, but sweet and tangy, and the maple flavor really comes through. It adds that bit of missing sweetness to the ice cream and is really a great combination with the more mild coconut flavor.

The cooking process was pretty simple, but you'll want to make this at least a day in advance. It basically involves a lot of whisking and cooling, before you can actually process it. I used a Cuisinart Ice Cream Maker, and I truly love this thing and can't wait to use it again. Seriously, I stood there and watched for 15 minutes as it churned and slowly became firmer...how fascinating! I transferred it to an airtight container (as instructed) to put in the freezer, but I left it in overnight instead of the one hour suggested by the recipe. No worries, that just meant it was rock hard come serving time, so I microwaved it for about a minute until it was soft enough to scoop.

Make again? Yes...this is just the springboard for future ice cream creations!

Coconut Ice Cream with Raspberry Sauce
Vegetarian Times, March 2006

No comments:

Post a Comment