The problem I was trying to solve was that grainy watery texture that coconut milk ice cream often has. The key to the texture and richness was adding raw virgin coconut oil to the mixture as well as coconut milk kefir and regular coconut milk. The oil, which is solid below about 76 degrees F, keeps it creamy. It would also be good with just kefir, I'd think. Tangier. For a milder version, maybe just the milk.
Persimmon Paradise Ice Cream
2 fuyu persimmons, quartered and peeled (hachiya would also be fine)
1 can coconut milk, preferably organic, definitely full-fat
2 heaping ts raw, unrefined coconut oil
2 ts non-alcohol vanilla extract
2 pinches ground nutmeg
about 1/8 ts ground cinnamon
about 1/3 c dark raisins
1 cup coconut milk kefir
optional: 3 drops liquid stevia if it's not sweet enough
Put everything in a blender. Blend well. Pour into ice cream maker. Process according to the instructions for your particular churn. Scoop...enjoy! Store leftovers in the freezer for later (if there's anything left!).
3 comments:
ooooh i am drooling!
Yum!! but I thought persimmons were kind of bitter? I'd like it anyway.
Not bitter at all! I'm wondering where your persimmons come from? The ones I've been finding are super sweet and dark orange. I tend to like the Fuyu kind, which have a texture like an apple, but are solid inside. They often need to sit in a paper bag and ripen for a while. The Hachiya kind are pudding-like inside when they're ripe, and work well as an ingredient.
Post a Comment