One could say, "For those days when you want the 'colada' before the 'piña', or when you just want to stay put in the cozy comforts of winter living, while still keeping a connection to island life—, or even to include a quiet, lazy day (or hour) with a new edition of a loved mag or curious new book, a familiar fluffed throw, and blank moments, because they too are important pieces of our balancing act." This is the flavour to take that needed time-out and to just be: the casual Coconut Ice Cream. A fresh, light and breezy, no eggs, at-home make and indulgence. Late winter meets early summer? Easy recipe included after the jump. And three lovelies from our workweek: here, here (funny truth!), and also here (as promised), to go. :) Have a restful sleep-in weekend. ~xx
'Not a bad track to ♫ wake up to (even on a weekday morning :)) with freshly-brewed coffee, cut-fruit, and warm eggs heading your way...
Barry White - Put Me In Your Mix
Ingredients: 2 (400 mL) cans of full-fat, unsweetened organic coconut milk (at room temperature; shake well before opening), 1/2 cup light cream (chilled), 1/2 cup cane sugar (or granulated sugar), 2 tablespoons honey, a pinch of fine sea salt, 2 teaspoons pure vanilla extract.
Directions:
Place the ice cream maker freezer bowl in the back of your freezer for a good 24 hours (overnight).
An hour before making, place a large mixing bowl and the ice cream storage tub in the freezer to chill.
In the chilled bowl, whisk the coconut milk and sugar until well blended. Mix in the honey and sea salt. Then stir in the chilled cream and vanilla extract.
Cover and chill thoroughly (6 hours to overnight) in the back of your refrigerator.
Churn the chilled cream blend in your ice cream maker following the manufacturer's directions.
Scoop the soft serve coconut ice cream into the storage tub. Place a layer of cut parchment on top. Seal with lid and allow to firm up (4 - 6 hours) in the back of your freezer.
Enjoy!
