Coconut Ice Cream
Blogging Marathon# 27: Week 3/ Day 4
Theme: Seasonal Dishes - Summer Dessert
Dish: Coconut Ice Cream
Summer means time for ice creams. Even though some might say (I'm sure my husband will agree) that ice cream can be eaten any time of the year. But at least in summer I don't have to say it's too cold outside to eat an ice cream :-)
I have stopped buying store bought ice creams more than 3 years back, when I bought my ice cream maker. I make sure that the freezer is always stocked with vanilla and mango ice creams and I keep making new / fancy flavors when I feel like it, may be once every 3-4 months, but more frequently in summer.
I like my ice creams nice and creamy. I don't like icy stuff and since we are pretty good at portion control, I make full fat ice creams, so we can indulge once in a while.
I recently made this refreshing coconut ice cream. This is a perfect summer dessert, especially at barbecues. I flavored it with ground cardamom for an Indian flavor.
No ice cream maker-- no worries, freeze the coconut custard in a shallow freezer container, after freezing for couple of hours whip it up in a blender or use a hand mixer. Freeze for another 2-3 hours, whip again. If you feel like it, repeat this process one last time to get a creamy ice cream.
Coconut Ice Cream
- Whisk corn starch with 3tbsp of milk in a small bowl, set aside.
- Combine coconut milk, heavy cream, remaining milk and sugar in a heavy bottomed sauce pan. Heat on medium flame, stirring constantly until sugar melts. Bring the mixture to a boil.
- Lower the heat and slowly add the corn starch mixture in a steady stream, whisk continuously. Cook stirring continuously until the mixture thickens, about 3 minutes.
- Turn off the heat and add ground cardamom. Let cool, then refrigerate for at least 4 hours.
- Follow ice cream machine directions and churn the ice cream. Enjoy with toasted coconut sprinkled on top!!