I love waxing lyrical over food, especially desserts. When I've discovered a new dish, new flavour or a new combination that left a deep impression on my mind, I can't get it out of my head and have a tendency to crave for it. This happened to me when I tasted this Cherry Rose Coconut Ice Cream.
Well, sidetrack first. This week was a pretty busy week for me. I had sooo many things going on and was basically rushing from place to place the whole week. Though busy, I really enjoyed all the activities and am very thankful for the people who are placed in my life. I'm also really looking forward to camp, which is coming in in slightly more than a week's time....excited!!
Ok, back to the yummy ice cream. At first, I was skeptical about trying out this flavour. I don't like coconut...and I normally steer away from it as far as possible. However, I had a feeling that my family will enjoy this refreshing flavour hence I went ahead with it.
Boy, was I majorly surprised. I fell in love with it at my first spoonful - the creamy, fragrant coconut milk melding with the slightly tart cherries like a dream. I could hardly taste the rose but it doesn't really matter, this was absolutely delicious.
It's a must to use fresh coconut milk for this as the packaged ones have an overly strong coconut flavour that I don't quite like. Oh, and use good cherries too. The dark cherries I use were absolutely delightful.
If you'd like an added crunch, sprinkle some cocoa nibs over the ice cream. I love how the cocoa nibs provide an interesting added dimension to this gorgeous flavour :).
Cherry Rose Coconut Ice Cream
adapted from Tartlette
For the Rose-infused Cherries
145 grams pitted and quartered cherries
60 ml water
1 tablespoon lemon juice
100 grams sugar
12 food-grade dried rose buds (more or less depending on your own liking)
1. Place all the ingredients in a heavy saucepan and bring to a simmer over medium heat. Turn the heat off and let steep one hour (longer for an even intense rose flavor). Remove the rose buds and refrigerate until ready to use.
For the Ice Cream
250 ml heavy cream
250 ml whole milk
250 ml whole coconut milk
200 grams granulated sugar
1. In a large saucepan set over medium low heat, bring the cream, milk, coconut milk and sugar to a simmer, stirring occasionally until the sugar is dissolved. Remove from the heat and let it cool to room temperature. Refrigerate, preferably overnight.
2. Process the mixture into your ice cream maker according to the manufacturer's intructions.
3. Once the ice cream has reached soft serve consistency, pour into a freezable container. With a spatula, swirl in the cherries and a few tablespoons of their liquid. Freeze a couple of hours before serving.
Yields slightly less than 1 quart.