Friday, July 27, 2007
Rambutans and Coconut Ice Cream
Since I made a spicy dish of chili fried rice for a friend, I also made an ice cream dessert too cool things down a little. This ice cream was filled with rumbutans, coconut milk and topped it with some toasted, shredded coconut.I added one can of drained rambutans into the food processor, then added it to a bowl with 1 cup coconut cream, 1 cup heavy whipping cream, 1/2 cup plus 1 tbsp sugar and some lime juice. Also added cinnamon, some chocolate chips, and organic almond essence that I had around. Pour everything except the chocolate chips into my 2 quart Cuisinat ice-cream maker, and add the chocolate chips after the mixture has thickened. 25 minutes later, the ice cream is done!Note: Not as hard and creamy as the retailed ice cream, but more like a soft-served ice cream. I like the flavors of the rich coconut with the lime and little bits of rambutans, chocolate chips, and a hint of cinnamon! Since I saw Steamy Kitchen's matcha ice cream post here, I had been wanting to take my ice cream maker out for another spin.