I was particularly happy with this coconut ice cream I made last week for a story that ran in today’s food section about no-churn ice creams.
It’s not dairy-free, but you can use that thick coconut cream from Trader Joe’s, according to Leslie Bilderback, author of “No-Churn Ice Cream.”
No-Churn Cherry Coconut Ice Cream
1 ½ cups pitted, chopped cherries
¼ cup water
1 cup coconut milk
1 (14-oz.) can sweetened condensed milk
½ tsp. pure vanilla extract
½ tsp. coconut extract
1 Tbsp. fresh lemon juice
Pinch of salt
2 cups heavy cream
Place the cherries and water in a small saucepan. Simmer until the liquid releases from the cherries and some of the water has evaporated. You’re making a quick jam, and it can be as thick as you’d like. (The less water in the jam, the fewer ice crystals that will form in the final ice cream.)
While the fruit mixture is cooling, combine the coconut milk, sweetened condensed milk, vanilla, coconut extract, lemon juice and salt in a large bowl.
In a separate bowl, whip the heavy cream until it reaches soft peak. Fold the cream gently into the milk mixture, then transfer to a shallow freezable container. Add the fruit mixture and gently swirl into the liquid with a butter knife.
Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream, and place in the freezer for 6 hours. Makes 1 quart.
— Adapted from a recipe in “No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats” (St. Martin’s Griffin, $22.99) by Leslie Bilderback