Remember my grain-free strawberry-rhubarb crisp from a couple weeks ago? The one that fooled people, in its grain-free-ness? Well, this is the ice cream that went on top. The ice cream that fooled people in its dairy-free-ness.
There was a lot of fooling going on that night.
I’m not just into culinary trickery for grits and shins — though it is all selfishly-motivated. I want to eat yummy desserts. And so I try my hardest to make them, using ingredients I can eat while on my wacky diet. Sometimes, it works out, and I actually make something amazingly delicious. Which of course I then want to
hoard in a dark corner of my basement share.
I have no idea why this ice cream works so well — I’ve made other coconut-milk-based frozen concoctions that are good, but something about this one was simply near-perfect. Maybe it’s because the honey and rosemary don’t fight with the coconut, don’t try to overshadow it — they just dance with it. The texture is as creamy as you can get without including the milk from a cow.
It would go well over just about any fruit dessert — say, an Independence Day pie or fresh blueberry tart. Or, on its own, drizzled with a dark-chocolate sauce. How you eat it matters not — it only matters that you eat it.
Eat it, and tell me you are not fooled.
Recipe: Honey-Rosemary Ice Cream (dairy-free, refined-sweetener-free))
: makes about 1 quart
If you don’t have coconut cream, you can use (1) 14-oz can plus one additional cup canned coconut milk. Use a full can in step 1, and the additional cup in step 4. If you use local, pastured eggs from a trusted source and prefer to use raw yolks, you can forgo heating the mixture to 165º in step 3 (simply heat the honey and milk until the honey dissolves, then whisk in your yolks).
- 1 can full-fat coconut milk
- 1 cup (1 8-oz box) unsweetened coconut cream (see note for substitution)
- 1/2 cup mild honey
- pinch salt
- 6″ sprig fresh rosemary
- 5 egg yolks (see note)
- In a medium saucepan, combine the can of coconut milk with the honey and salt. Bring just to a simmer (do not allow to come to a full boil). Turn off heat, submerge the rosemary sprig into the milk, cover, and let steep for 30 minutes.
- Remove rosemary sprig (discard). Return saucepan to medium heat, and warm the milk until hot to the touch.
- In a medium-sized bowl, whisk together the egg yolks. Slowly ladle the hot milk into the egg yolks while continuously whisking (a towel placed underneath the bowl helps keep it from moving). Pour egg yolks and milk back into the saucepan, whisking, until combined. If using grocery-store eggs, heat the mixture until it reaches 165º on an instant-read thermometer.
- In a large bowl, pour the cup of coconut cream (or more coconut milk). Set a strainer on top of the bowl, and pour the hot milk & egg mixture through the strainer into the cream.
- Stir the mixture over an ice bath to cool. Transfer to the refrigerator to chill completely before freezing according to your ice cream maker’s instructions.
Copyright © Katy Carter, 2012.
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