Coconut Ice Cream with Cherry and Dark Chocolate
Baking and Desserts • European
Description
Coconut ice cream with cherry and dark chocolate
Ingredients
- Coconut Milk 10 fl oz
- Coconut Liqueur 10 fl oz
- Corn Starch 4 teaspoons
- Vanilla Pod 1 piece
- Sugar 5 oz
- Marinated cherries 5 oz
- Meyer Lemon Juice 3 tablespoons
- Rose water 1 teaspoon
- 70% Dark Chocolate 5 oz
Step-by-Step Guide
Step 1
For the ice cream, dissolve the cornstarch in 100 ml of coconut milk and set aside.
Step 2
In a saucepan, combine the coconut cream and the remaining milk, 100 grams of sugar, and the contents of the vanilla pod. Place over medium heat and bring the mixture almost to a boil. Add the dissolved cornstarch and cook, stirring constantly, until thickened. The consistency should resemble a milk pudding. Remove from heat and let cool to room temperature. Transfer the custard to a clean container and chill in the refrigerator overnight.
Step 3
For the cherry layer, in a small saucepan, combine the pitted cherries, 100 grams of sugar, 30 ml of water, lemon juice, and rose water, and cook until the berries are soft. Remove from heat and set aside until needed.
Step 4
Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. In the last minute of freezing, slowly pour in the previously melted dark chocolate through a small opening in the ice cream maker. Do not pour all the chocolate at once; do this in several batches to allow each portion of chocolate enough time to set without melting the ice cream.
Step 5
In a clean container, alternate layers of ice cream and cherries, trying not to mix them. Seal the container tightly and place it in the freezer for 3–4 hours until fully set.
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