A few weeks ago I was catching up with a couple of friends, when quite naturally the conversation turned to food and some of the interesting food combinations we have had on our travels and experiments with chocolate in our baking. In that moment, Catherine interrupted my train of thought as she more or less re-enacted the first time she tried Cherry and Coconut Ice Cream in Barbados.
“It has to have the little bits of coconut in it” she explained, leaving the rest of us salivating at the thought. I immediately began to picture the combination, but the thought of grating a whole coconut on a lazy Sunday morning, just wasn’t my idea of fun. The conversation moved on, but the challenge never left me.
I knew I wanted to make an egg-less ice cream, one that also didn’t require an ice cream machine nor took all day to set. It also needed to be relatively inexpensive, so substituting fresh ingredients for frozen or tinned was the way around that.
The end result…how do I begin to describe this: This is the best tasting ice cream I have had in a long time. I almost finished it. The whole process is so lickably beautiful, it’s hard to describe! literally you could have ice cream the same day ready to serve with your evening meal. I love it and I know you will too!
This recipe is dedicated to Catherine and Corinne, my inspiration and voluntary taste testers – Thank you so much ladies! xx
Ingredients Juice of 1 lime 140g caster sugar 125g frozen sweet black cherries 200ml tin coconut milk 300ml double cream Method In a small pot, squeeze the juice from the lime with the sugar and heat gently, stirring to dissolve the sugar. Add the frozen cherries and simmer for 2 minutes, you can begin to mash-up the cherries a little at this point. In a separate bowl, whip the double cream in a large bowl until it holds its shape, then gradually stir in the cherry mixture. Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges. Remove from the freezer and whip up the mixture using a whisk or fork. When it’s fairly smooth, return to the bowl to the freezer for another hour, then repeat the whisking one more time. Transfer the ice cream to a plastic container, cover and freeze until firm. Before serving, transfer the ice cream to the fridge for 30 minutes to soften it. Garnish with grated lime rind before serving.
Cherry Coconut Lime Ice Cream
Juice of 1 lime
140g caster sugar
125g frozen sweet black cherries
200ml tin coconut milk
300ml double cream
Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.
Remove from the freezer and whip up the mixture using a whisk or fork.
Transfer the ice cream to a plastic container, cover and freeze until firm.