Monday, April 17, 2017

monday {menu}

I C E * C R E A M 

  • 1 tablespoon tapioca starch (or arrowroot starch)
  • 1 14.5-ounce can full-fat coconut milk
  • 1 14.5-ounce can coconut cream
  • ⅔ cup raw honey, divided
  • 2½ teaspoons pure vanilla extract
  • 1 tablespoon vodka (optional)
  • 1½ tablespoons Maldon sea salt, divided (not table salt, VERY IMPORTANT)
  • Large bowl filled with ice
  • Large Ziploc bag
  1. To begin, mix tapioca starch and 2 tablespoons of coconut milk, stirring to dissolve and create a “slurry”. Set aside.
  2. In a large saucepan, bring remaining coconut milk, coconut cream, and ⅓ cup honey to a boil. Stir in tapioca starch slurry and boil for 1½ minutes. Then turn down heat and simmer for 3 minutes, until mixture has slightly thickened and will coat the back of a spoon.
  3. Remove from heat, then stir in vanilla and vodka. Pour into a large Ziploc bag, seal, and submerge in ice bath. Refrigerate ice bath for at least 4 hours, or overnight.
  4. Pour ice cream mixture into your ice cream maker. I churn mine with my KitchenAid stand mixer attachment, on “stir setting” (low) for 13-14 minutes, until ice cream is of soft serve consistency. At this point sprinkle in ½ tablespoon salt and churn for 30 more seconds.
  5. Remove bowl from Stand Mixer and spread half of ice cream in the bottom of bread pan or other metal container.
  6. Drizzle 2 tablespoons honey and ½ tablespoon salt over the top. Spread remaining ice cream over that layer and drizzle remaining honey and salt over the top. Freeze for at least 4 hours before serving.

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