CuisineInternational American European French
Does the combination of coconut ice cream and cilantro syrup seem unusual in this recipe? Don’t be afraid to experiment and you will not regret the result! The taste of this ice cream will not leave you indifferent!
- coconut milk : 1.5 cup
- half-and-half : 0.5 cup
- sugar : 1.5 cup
- simple syrup : 3 Tbsp
- rum : 2 Tbsp
- cilantro : 0.5 cup (chopped)
- water : 1 cup
Stages of cooking
Let’s make simple syrup first. With this purpose, mix 1 cup of sugar and 1 cup of water in a pot and boil them on medium fire. Turn the fire off and let the sauce cool down. Leave 3 tablespoons of the syrup to cook ice cream then.
Now, add 0.5 cup of cilantro inside the pot. Simmer over the small fire for about 10 minutes. Then strain the sauce to get rid of leaves. Keep boiling the sauce until it becomes as dense as maple syrup. Let it cool down then and put it into the fridge.
To cook ice cream, mix coconut milk, sugar and half-and-half in a small pot and simmer the ingredients on medium fire. Take the pot off the fire and put the ingredients into a medium bowl.
As soon as the ingredients cool down a bit, mix them well once again and cover the bowl with the kitchen film. Put into the fridge for about 6-24 hours. Then add 3 tablespoons of simple syrup, rum and cook ice cream in the ice cream maker according to the instructions from the user manual. Keep the readymade ice cream in the fridge.
Before serving the ice cream, top it with cilantro syrup and toasted or shredded coconut! Enjoy!