hello summer: tart cherry coconut ice cream with port reduction
2nd Jul 2011Posted in: Text 0
hello summer: tart cherry coconut ice cream with port reduction

Today I was transported great distances without leaving 2 miles from my home: a hike over the ridge this morning, looking out to the green green foothills of flagstaff and chatauqua looked not-from-here; time spent at a new (to me) cafe was full of bright new faces, heartfelt conversations, and the enjoyment of a frothy sippy-sip; the divine ice cream pleasures of the day wofted Portugal back to me; and after a dip in the pool, I went to see Midnight in Paris (which is on my best movie ever list). Such a normal day, but such a treat to experience it from a wonderful perspective.

The first (and only) trip I took to Europe was to Portugal. I loved every waking minute of it. And, I learned that I really liked port (and especially with chocolate cake). By default, I’m not a consumer of libations, but when in Portugal… it just fits. I’ve been craving that country lately. Today I got a taste of it with Tart Cherry Coconut Ice Cream with a Port Reduction. It will transport you across the pond.


For Ice Cream, blend the following:

2 cans full fat coconut milk
1/4 c coconut butter
3 cups of pitted tart cherries
1 t salt
1/4 c honey
2 t vanilla
1 t almond extract (optional)

Then put in ice cream maker until scoop-able.

For reduction put the following into a small sauce pan:
2 cups porto
1/4 cup + of honey

Simmer to dissolve honey. Then medium-boil to reduce liquid to half (1 cup should remain). Let cool for a spell, then pour over scooped ice cream.


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