Vanilla ice cream with coconut and cranberries

Vanilla Ice Cream with Coconut and Cranberries - A Refreshing Treat for Hot Days

In the summer heat, nothing compares to a scoop of homemade ice cream! This vanilla ice cream recipe with coconut and cranberries is not just a treat but also a wonderful way to bring tropical flavors to your table. The combination of creamy coconut milk, aromatic vanilla, and the tart sweetness of cranberries makes this ice cream a perfect choice to cool you down. Let's get started!

Preparation time: 30 minutes
Freezing time: 2 hours
Total: 2 hours and 30 minutes
Servings: 6-8 servings

Required ingredients:

- 400 ml coconut milk (ideally well mixed)
- 3 egg yolks
- 150 g granulated sugar
- 2 tablespoons whiskey cream (optional, but adds a delicious flavor)
- 1 teaspoon vanilla extract
- 200 ml heavy cream
- 1 teaspoon vanilla sugar
- 150 g full-fat yogurt (for a creamy texture)

For the cranberry jam:

- 100 g cranberries (fresh or frozen)
- 100 ml water
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch (for thickening)

Step by step: Preparing the ice cream

1. Preparing the coconut milk: Carefully open the can of coconut milk. If it’s metal, be careful not to cut yourself. Pour the coconut milk into a saucepan and heat it over low heat until warm but not boiling.

2. Mixing the yolks: In a bowl, whisk the egg yolks with the granulated sugar until you achieve a light-colored foam. It’s important for the sugar to dissolve completely.

3. Combining the ingredients: Gradually pour the warm coconut milk over the egg yolk mixture, stirring constantly. Place the mixture over low heat and cook, stirring continuously, until it slightly thickens. Don’t expect a thick cream; it just needs to become a bit more consistent.

4. Cooling the mixture: Once it has thickened slightly, remove the saucepan from the heat. Add the whiskey cream and vanilla extract. Allow it to cool to room temperature.

5. Incorporating the cream and yogurt: In another bowl, whip the heavy cream with the vanilla sugar until fluffy. Add the full-fat yogurt and gently mix to avoid losing volume. Then, incorporate the cooled coconut milk mixture, stirring gently until smooth.

6. Freezing: Pour the mixture into an airtight container and place it in the freezer. If you don’t have an ice cream maker, you will need to stir the mixture every 30 minutes for about 2 hours to break up the ice crystals. This step is essential to achieve a creamy ice cream.

7. Adding the cranberry jam: After 2 hours, when the ice cream has started to set, add the cranberry jam (recipe follows) in swirls, gently stirring to create a marbled effect.

Preparing the cranberry jam:

1. In a small saucepan, combine the cranberries with water and sugar. Bring to a boil over medium heat.

2. Cook for about 10 minutes, mashing the cranberries with a fork as they soften, until a syrup forms.

3. Add the cornstarch dissolved in a tablespoon of water and cook for another 2-3 minutes until it thickens. Allow to cool completely.

4. Add the cranberry jam to the ice cream and gently mix.

Serving the ice cream

Once the ice cream has fully set, remove it from the freezer and let it sit for a few minutes to soften slightly, making it easier to scoop. Serve in cups, garnished with a few fresh cranberries and a drizzle of whiskey cream for an extra treat. You can accompany this delicacy with a crunchy cookie or a chocolate sauce for a contrast of flavors.

Helpful tips:

- About the ingredients: Use high-quality coconut milk, as it will significantly influence the flavor of the ice cream. Regarding cranberries, you can opt for fresh ones in season or frozen ones out of season.

- Variations: You can experiment by adding other fruits, such as peaches or pineapple, to create a tropical ice cream. You can also replace the whiskey cream with another type of alcohol or omit it entirely for a non-alcoholic version.

- Frequently asked questions:
- Why do I need to stir the ice cream during freezing? This step helps break up the ice crystals, resulting in creamier ice cream.
- Can I use light coconut milk? Yes, but the ice cream will have a less creamy texture compared to standard coconut milk.

Nutritional benefits:

This vanilla ice cream with coconut and cranberries is not only delicious but also packed with nutrients. Coconut milk provides healthy fats, while cranberries are rich in antioxidants, vitamins, and minerals, making them excellent for the immune system. Additionally, yogurt brings beneficial probiotics, contributing to digestive health.

Conclusion:

Vanilla ice cream with coconut and cranberries is a simple yet incredibly flavorful recipe, perfect for cooling off on summer days. It’s an excellent way to enjoy natural ingredients and impress your family and friends. So don’t hesitate, put on your apron and prepare this delicacy! Enjoy!