For the first recipe on this site: an old, improvised recipe thrown together while trying to figure out what to do with half a can of coconut milk. I only happened to have lowfat milk on hand — use whole milk, half-and-half, or even cream if you like. Or omit the milk altogether and use an entire can of coconut milk.
I love the taste of cardamom with blueberries. I’m not quite sure how it works out that the two tastes compliment each other so well, but somehow just a little smidge of cardamom brings the blueberries to life.
Coconut-Blueberry Ice Cream
- Half can of coconut milk
- 2 1/2 cups milk
- 1/4 cup sugar
- 1 egg, beaten well
- 2 1/2 - 3 cups of wild blueberries (the small, low-bush kind are preferable)
- Ground cardamom, a little bit (maybe 1/4 tsp)
- Ground ginger, a little bit (maybe 1/2 tsp)
- Vanilla extract, a little bit (maybe 1/2 tsp)
Combine everything and freeze in an ice cream maker for about 15-20 minutes. Feed immediately to your wife, who insists that the blueberries make up for not having any vegetables with dinner.
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