As the heat (and unfortunately also the drought) persisted during the first week of August, I made the following my motto: ‘(at least) an ice cream a day keeps the warmth away’. Not really, but still. That week I made several types of ice cream. Creamy fruit popsicles to begin with. Those were coconut milk and fruit-based (#1: banana, orange and pineapple / #2: banana, nectarine and mango), fully naturally sweetened, and mainly for the children as this allowed them to have two ice creams per day ;-). I also churned chocolate-chocolate chip cookie dough and salty caramel pecan ice cream from the (no longer available) ice cream book ‘glass åt alla‘ (ice cream for everyone), starring recipes from five Swedish vegan chefs. They certainly pleased the palates of both our ice cream tasting guest on Wednesday and our dinner (+ dessert) guests on Thursday.
And then towards the end of that week I decided to mix some leftover coconut milk with a jar of my preserved cherries (on syrup) to make some instant ice cream, requiring only few ingredients and little time. The result was rather sweet, but very tasty. If you like cherries, of course, because the ice cream contains both cherry syrup and preserved cherries. As I wanted to eat that ice cream shortly after prepping it, I decided to skip the boiling part which is usually part of the process (since the arrowroot, which prevents the ice cream from crystallising, i.e. turning rock-hard, has to be added right after the mixture has boiled, but at that point no longer is 100 degrees Celcius). So no arrowroot, but no need to let the mixture cool down before churning it either, which saved me 2-3 hours, or actually more, as I usually let the ice cream sit in the fridge overnight.
And guess what, this must be, together with my lavender ice cream, the smoothest ice cream I ever made. Even when taking the last leftovers from the freezer yesterday, the ice cream was still pleasantly soft and had the ideal texture for immediate serving. My first guess would be it is because of the syrup, as syrup – instead of cane sugar – was also what I had used in my lavender ice cream. I will try and have this presumption corroborated in the near future with another ice cream flavour experiment, already having a very good candidate in mind. Never mind the fact that the weather finally is typically Belgian again.
Double cherry ice cream
- 300 ml coconut cream
- 100 ml (whippable, but not whipped) soy cream (I used alpro)
- 200 ml cherry syrup (from a jar of home-made preserved cherries in syrup)
- 200 ml preserved cherries
Mix all ingredients and pour the mixture into your ice cream maker. Churn (in my ice cream maker, that takes about 40 minutes). Thereafter, let the ice cream sit in the freezer a couple of hours extra until it has reached a more solid consistency. Scoop and serve.
This ice cream will remain smooth even after more than a week in the freezer;