Coconut Ice Cream with Cherry and Dark Chocolate
5 servings
120 minutes
Coconut ice cream with cherry and dark chocolate is a refined dessert that embodies the harmony of flavors and textures. The delicate coconut base, reminiscent of velvety cream, perfectly complements the bright tartness of cherry, enriched with hints of rose water and lemon juice. Thin crispy pieces of dark chocolate add a sophisticated depth of flavor.
1
For ice cream, dissolve starch in 100 ml of coconut milk and let it sit.
- Cornstarch: 4 teaspoons
- Coconut milk: 250 ml
2
In a saucepan, mix coconut milk, the remaining milk, 100 grams of sugar, and the contents of a vanilla pod. Place over medium heat and bring the mixture close to a boil. Add the starch dissolved in milk and cook, stirring constantly, until thickened. The consistency should resemble milk jelly. Remove from heat and cool to room temperature. Pour the custard into a clean container and chill in the refrigerator overnight.
- Coconut cream: 250 ml
- Coconut milk: 250 ml
- Sugar: 200 g
- Vanilla pod: 1 piece
- Cornstarch: 4 teaspoons
3
For the cherry layer, combine pitted cherries, 100 grams of sugar, 30 ml of water, lemon juice, and rose water in a small saucepan and cook until the berries are soft. Remove from heat and store until use.
- Pitted cherries: 200 g
- Sugar: 200 g
- Lemon juice: 3 tablespoons
- Rose water: 1 teaspoon
4
Pour the custard into the ice cream maker and freeze according to the instructions. In the last minute of freezing, slowly pour in the pre-melted dark chocolate through a small hole in the ice cream maker. Do not pour all the chocolate at once; do it in several batches to give each portion of chocolate enough time to set without melting the ice cream.
- Dark chocolate 70%: 100 g
5
In a clean container, alternate layers of ice cream and cherries, trying not to mix them. Close the container tightly and place it in the freezer for 3-4 hours until fully frozen.
- Pitted cherries: 200 g