This was going to be a great big whine about how I’m bored with winter – about how I’m sick of mud and rain and freezing winds and how the thought of making another batch of soup just makes me want to lie down on the couch with a blanket over my head. This is all still true, but today arrived and it is glorious! The sun is streaming down, the ground has dried out, it’s warm and bright enough to sit in a sunbeam in a t-shirt with my eyes scrunched up against the glare. My eggplant seedlings are making an appearance, when I’d all but given up on them, the holes created by the beloved’s ‘weeding’ are now filled with nasturtium seeds and I suddenly remembered there are carrots to be picked, baby-sized but so sweet and tender. I could be modest, but frankly I think I ushered in the sunshine by making this ice-cream:
Sun-Dance Ice-Cream with Lucky* Passionfruit
*aren’t all passionfruit pot-luck? Hard and wrinkly and light as a feather, then you slice them open and you might just find spoonfuls of sweet sweet pulp and crunchy seeds
Inspired by a Gourmet Traveller recipe by Tony Tan
100 grams of moist, shredded coconut
300 mls of pure cream
300 mls of full fat milk
100 grams of palm sugar, finely chopped
7 egg yolks
Preheat your oven to 180 degrees celsius (160 fan-forced).
Spread the coconut on a baking tray and toast, stirring occasionally until just turning golden around the edges – about 4 minutes.
Transfer to a medium saucepan.
Add the cream, milk and palm sugar. Return to the stove and bring to a simmer over low heat. Simmer for a minute, then remove from the heat, cover and leave to infuse for at least 10 minutes.
In a medium heatproof bowl whisk the egg yolks to combine.
Add the coconut and cream mixture, whisking continuously until well combined.
Prepare a sieve over a bowl, over another bowl that has iced water in it. Set aside.
Return entire mixture to the saucepan.
Stir constantly over a low-medium heat until the mixture coats the back of a wooden spoon thickly. This will take about 6-7 minutes.
Immediately pour through the sieve into the prepared bowl. Press the strained solids to extract every last drop of liquid. Then you can throw out the solids, or feed them to your chooks.
Leave to cool to room temperature, then churn in an ice-cream machine. It took about half an hour in ours. If you don’t have an ice-cream machine, put the mixture in a container in the freezer and freeze until set, stirring frequently.
Thank you to the clever LMF who suggested this idea: as you now know yourself, this ice-cream is lush – creamy and intensely coconutty. We ate it with fresh passionfruit spooned over the top and it tasted just like summer.