Cherry, Almond & Coconut ice cream

Cherry ice cream-261.jpg

Ingredients


400 g cherries, pitted

140 g caster sugar, halved 

300ml coconut mylk (full fat) (i used Rebel Mylk)

300ml canned coconut milk (600 mls if not using the coconut mylk above)

5 large egg yolks

2 gelatine leaves

20 mls honey

5 grams fresh beetroot


Method


The night before - Place the insert of your ice cream maker in the freezer to freeze.


1. Place a saucepan big enough to contain the cherries over medium heat and simmer the cherries with half of the sugar for 10 - 15 minutes, or until the fruit is soft and tender.

2. Once tender, remove from heat and strain 1/3 of the cherry mixture into a bowl. Set aside to cool, once cooled, cover and place it into the fridge until you are ready for it. You will need this to mix into the ice cream at the end of churning.

3. Blend the remaining cherry with the fresh beetroot until smooth. Strain and set aside to cool

4. Beat the egg yolks and remaining sugar together for about a minute.

5. Heat the coconut mylk (of half the coconut milk)  over medium heat, do not allow to boil. 

6. While the coconut milk comes to temperature,  submerge the gelatine leaves in cold water and allow to soak for soak for 5 minutes.

6. Once the coconut milk is warmed up, use it to temper the egg yolk mixture by slowly and gradually adding roughly  80% of the hot milk in small amounts whilst constantly whisking.

7. Pour the mixture back into the pan and return to the cooker over low to medium heat. Cook under constant stirring until the mixture thickens enough to coat the back of a wooden spoon.

8. Once the mixture is able to coat the back of a wooden spoon, remove from heat and strain using a fine mesh strainer. Set the custard base aside to cool for about 10 minutes before adding the coconut milk, honey and cherry and beetroot mixture.

9. Mix well to incorporate before covering and placing in the fridge to chill overnight.

10. The next day,  remove the custard base and the cooked cherries from the fridge. Set the cherries aside and churn the ice cream according to the instructions of the ice cream makers manufacturer.

11. 20 seconds before turning off your ice cream machine, pour the cooked cherries into the machine and allow it to churn very briefly. Do not allow it to churn for too long as this will prevent you from seeing the bright red ripples from the cherries.

12. Remove from the churning drum, transfer to a freezer-safe dish, place in a freezer.  Enjoy after 2 hours in the freezer

 

Kayon ReynallsComment