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
Pour the cherry mixture into a plastic or stainless steel bowl and stir in the coconut cream. Leave to cool.
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This sounds delicious. I love making ice cream with coconut milk. I will have to give your version a try 🙂
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Please do! And share your results…:-) I still have some left in the freezer. Lol
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Amazing color! I have never tried ice cream with coconut milk, does it taste different?
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Yes you can taste the coconut milk - most definitely. I think its richer…
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Reblogged this on Loretta's Kitchen and commented:
Love Your Freezer!
I know it’s that time of year again where I am still surprised it can get this cold in the UK; we’re experiencing the four seasons of snow, wind, sunshine and rain all in one day. Having said that, it’s also a perfect time to raid the kitchen cupboards or in this case the freezer to see what gems of a recipe I can create with ingredients you have thrown to the oblivion of the freezer bed.
Here is a recipe that I made a few months back- the beauty of it is that it requires no complicated equipment like a ice cream maker which to be honest you only bring out once a year to impress your neighbours. Nope, just your freezer box, some frozen cherries (or any frozen fruit you have) and 4 other ingredients.
This creamy ice-cream is really very satisfying, with so little effort. I think you’ll love it!
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I have just come across your blog and find it to be a really interesting read. Was looking for a Guyanese recipe for making pone as my grandmother (Guyanese Native) made for the family recently. We, in my family, being the second generation of west Indian descends born in the UK have been questioning for sometime how we’re going to have that link to our culture through food kept alive.
A little depressing but each time I visit my grandparents these days they mention going to somebody’s funeral. Life, death it’s all part of the circle, but what really brought it home to me is that we are products of them, we hate them, we love them! But what lives on are the memories, food playing a very big part of that!
Going back to the Pone, my 2 1/2 year old and I were at my mothers house and she produced the pone made by my grandmother. This was a really touching moment for me because my girl is a foodin’ but hasn’t been exposed to this dish. Surprisingly she relished it! This was the inspiration I needed to start looking into recipes, I’ve decided I ‘m going to be the champion in bringing these dishes to the next generation of children of Caribbean decent & my diverse mix of friends.
Check list. Cast iron pot(√), cast iron towa (√), ice cream chiller (√), spice grinder (√). I think I’m good to go :). Wish me luck’
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Mike Dee!! Thank you for stopping by!! Yes I am right behind you with the check lis! loool I have the towa but still need the cream chiller and spice grinder! Pone should be the next recipe on my list. I agree with you, it is so important to pass this recipes on to the next generation, they are so unique and tasty?! Feel free to make any requests of me tips/ suggested recipes as I am sure to have missed a few things out! Enjoy the journey! 😉
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