Have you visited The Ivory Hut, wonderful blog. However I need to stay away from there for a few days. On Sunday, I think, I made her husband Tom's Curry Chicken, best I have ever eaten. Today I'm making her Quick Coconut Ice Cream.
Maybe I should say, I'm trying to make the ice cream. How could anything this simple be so good. Just wait until I actually get it in the ice cream maker.
So far I'm had a little dish of the mixture warm, with a piece of pound cake leftover from Sunday. The mixture should be chilled before putting it in the ice cream maker, so after it chilled I tasted again. Flavor is perfect. That's always a good clue that I'm going to mess with it.
I'm going to make a cup of coffee and think about this. Two tablespoons of the coconut ice cream mixture in my coffee and I thought I was on an island beach.
Island beach, coconut, you got to have rum. A tablespoon, or so, of rum going in. This may effect the freezing process, or not. At this point who cares, I've already eaten a third of the recipe before it gets to the ice cream maker.
Okay I finally got what was left in the ice cream freezer. Here is the recipe before I forget.
Quick Coconut Ice Cream
about a pint and a half
1/3 cup sugar
1 can (14-ounce) coconut milk, unsweetened
2 cups heavy cream
Mix all together in a heavy saucepan and heat to scalding, stirring to dissolve sugar. Don't boil. Chill well, overnight is good. Freeze according to directions with your ice cream maker.
The only thing left to do is find a hiding place in the freezer. Put it in an ugly container. Nobody opens ugly containers.