Coconut Ice Cream with Cilantro Syrup (Dessert Recipes)

[bholus10]

Prep Time: 30 minutes or less | Cook Time: 3+ hours | Serves: 4

Dessert » Ice Cream » American

Ingredients:

Coconut Ice Cream

1 cup plus 1 TB coconut milk (unsweetened)
1/2 cup half and half
1 tsp sugar
3 TB simple syrup
2 TB rum

Cilantro Syrup

3/4 cup (roughly) simple syrup
1/2 cup chopped cilantro

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[bholus10]

Step 1:

First make a simple syrup: Mix 1 cup sugar and 1
cup water in a small saucepan. Bring to a boil over medium-low

heat.Turn off heat and let cool. Reserve 3 TB for the ice cream.

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Step 2:

Throw in 1/2 cup cilantro and simmer over low heat for

about 10 minutes. Strain and add the syrup back to

the pan without the leaves, and reduce until mixture
is as thick as maple syrup. Refrigerate until ready to use.

[bholus10]

Step 3:

For ice cream: bring coconut milk, half and half,

sugar to a simmer in a small saucepan over medium
heat. Remove from heat and put in a medium sized mixing bowl.

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Step 4:

Let come to room temperature, then mix, cover the
surface of the mixture with plastic wrap, and refrigerate
a minimum of 6 hours or up to 24 hours. When ready to
make the ice cream, mix in the simple syrup and rum,

and make in an ice cream maker according to manufacturer's
instructions. Freeze until ready to use.