{"id":7801,"date":"2009-07-22T11:31:01","date_gmt":"2009-07-22T18:31:01","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=7801"},"modified":"2009-07-28T17:20:15","modified_gmt":"2009-07-29T00:20:15","slug":"vegan-ice-cream-coconut-cherry-almond","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/desserts-sweets\/vegan-ice-cream-coconut-cherry-almond\/","title":{"rendered":"Vegan Ice Cream: Coconut, Cherry & Almond"},"content":{"rendered":"


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\nOr call it a Sorbet…I wasn’t sure if this should be called a Sorbet or an Ice Cream. I guess it can be both, as Sorbet does not have dairy & the Ice Cream has cream. This one here has a non dairy Coconut Cream.<\/p>\n

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For those of you wondering what the difference between ‘sorbet’ and ‘sherbet’ is? “ a sorbet has no dairy or eggs in it, and sherbet is usually made with milk or egg whites<\/em>.” (David Lebovitz)<\/p>\n

The combination of flavors were a blast here. The inspiration of the flavors came from Cafe Liz.<\/a> The moment I saw the recipe, I knew I will have to make it soon & did it 2 days later. I made slight adaptations to the recipe but stuck to the main ingredients except for the Amaretto, which I did not have & used Almond Extract instead.
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\nHere is another Summer Treat- Enjoy!
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\nYou can use Just Coconut Cream (Cream of Coconut) instead of Coconut Milk. If you do not find the Coconut Cream, keep the can of coconut milk unshaken & scoop out the heavy cream from the top of the can. If I used the Coconut Cream the texture might have been more creamy, but I was happy with the Coconut Milk.<\/p>\n

Note:<\/strong> I do not have an Ice Cream maker; this procedure is going to be the hard way. If you have an ice cream maker, good for you.
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Vegan Ice Cream: Coconut, Cherry & Almond<\/strong><\/h3>\n


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Ingredients: ( makes 8-10 Regular scoops)<\/strong><\/em><\/strong><\/em><\/p>\n

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  1. 1.5 Cup Coconut Milk or Coconut Cream, chilled <\/strong>(If you do not want it Vegan, use same amount of Heavy Cream\/Double Cream)<\/li>\n
  2. 1 Cup + 1\/2 Cup\u00a0 Fresh, Pitted Cherries<\/strong><\/li>\n
  3. A little more than 1\/4 Cup Sugar <\/strong>(More or less to taste)
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  4. 1\/4 Teaspoon Almond Extract<\/strong><\/li>\n
  5. 1\/4 Cup Very Lightly Toasted Almond, roughly crushed(Optional)<\/strong><\/li>\n<\/ol>\n


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    \nPreparation:<\/strong><\/em><\/p>\n

    Lightly Blend\/Puree\u00a0 the Coconut Milk, Sugar, Almond Extract & the 1 Cup of Pitted Cherries. It is better that there are few chunks of cherries rather than getting it pureed to a\u00a0 non existent Cherry Mush.<\/p>\n

    If you are using Ice Cream Machine:<\/strong><\/em> [Chill the mixture thoroughly (about 2-3 hours), then freeze it in your ice cream machine according to the manufacturer\u2019s instructions.]<\/p>\n

    Freeze the mixture, & about every 45 minutes take it out from the freezer & scrape all the cream to break the ice formation\u00a0 & then whisk it – the David Lebovitz way.<\/a> I had to do this for about 6 – 8 times.<\/p>\n

    Just before the Final “Break the Ice” procedure:<\/strong><\/em> Add the chopped cherries & the nuts & mix well with a wooden spoon. (the cherries & nuts could have been added to the puree, it would not really matter too much as this mix without a machine would have to be beaten multiple times.. I added them later for some uniform spread).<\/p>\n

    Let it freeze overnight.<\/p>\n

    Serve with Fresh Cherries when ready!<\/p><\/blockquote>\n


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    \n<\/strong><\/em>DD called it a “patient Ice Cream” for it behaved way better in this heat than the     Pomegranate Mint Frozen Yogurt<\/a> I had made. But now it is starting to melt…
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    \n<\/strong><\/em>If the Ice Cream has started to melt, there should be only one thing to do! Eat it! DDs\u00a0 were waiting for me to be done. But I did manage to save 1 bowl for us, while they shared one…
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    \n<\/strong><\/em>I will make this again & again. It was unbelievably gooooood. Coconut, Cherries & Almonds are a magical combination, & if I did not make this I would not know – this has been probably the best Ice Cream I have ever had. I think any other fruit with the coconut milk would be a blast too. This time, I made it a bit too little & I do not have to say that it was gone in the blink of an eye. Sending this to     Lets Go Nuts<\/a> started by Aquadaze<\/a> & hosted by PJ at Seduce your Tastebuds.<\/p>\n

    July is National Ice Cream month, so let us Social-Ice… sending this to Ice Cream Social Challenge, put together by Savor The Thyme<\/a>. Tangled Noodle<\/a>, Scotty Snacks<\/a> & to Ben’s\u00a0 Homemade# 5: Ice Cream<\/a>.<\/p>\n


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    \nRelated Posts:<\/em><\/strong><\/p>\n

    Saffron Pistachio Ice Cream served with Rose Infused Vermicilli (Kesar Pista Kulfi)<\/a><\/strong><\/p>\n

    Pomegranate & Mint Frozen Yogurt<\/a><\/strong><\/p>\n

    Firni: Rice Pudding with Saffron & Nuts<\/a>
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