*Update: When I first wrote this post, I was a bit disappointed in the ice cream - it wasn't what I was expecting, and I didn't really like it at first. However, a couple of weeks later I ate some of what was left in the freezer, and was pleasantly surprised by how much I liked it. This time, I appreciated that it wasn't very sweet, and I really liked the complexity of the flavours together. I guess this was one recipe that just had to grow on me. I think I'll be making this one again.
I've been thinking about what to make for the inaugural run of my new ice cream maker, and Indian food for dinner with our friends upstairs helped me make my choice: David Lebovitz's quick coconut ice cream with saffron.
I dropped by the grocery store to pick up some palm sugar. I'd never used it before, but it's kind of like cross between those little white sugar cubes and a light brown sugar. It looks like this:
I was a little worried that it wouldn't work, but my ice cream maker magically turned the custard from this:
to this:
Lovely, creamy ice cream goodness. The recipe itself isn't my favourite; the saffron flavour was a little strong, and I thought it could be sweeter. I started to get used to it as I indulged in a scoop, though, and I think that maybe with the right pairing (as in Mary Mary Culinary's Coconut Ice Cream with Passionfruit Caramel?) it could be quite nice.
Regardless of the recipe itself, I was thrilled with the results. I made ice cream at home!! This might become a new obsession...
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