NO-CHURN COCONUT VANILLA SAFFRON ICE-CREAM with pistachio crumble | recipe
I will unabashedly admit that this recipe was a complete experiment that just happened to turn out really, and I mean really, well. Fed up with pretty much all plant based ice creams on the market that were either full of gums, sugars or modified ingredients I had concluded that the only way I was going to satisfy my want for a creamy, rich, whole-foods and non-processed ice-cream would be to make my own. But I don't have an ice-cream maker and I don't have the space or means to purchase one. So what to do? I googled no-churn ice creams and the results where all dairy based but insightful non the less. In most cases to make no churn ice-cream you boil down cream and sugar and whatever else you are adding and then patiently hand churn your ice-cream between freezing sessions. So I looked into my own pantry and thought what the heck, I've got coconut milk, natures very own heavy cream, let's experiment. And it worked. So well.
What I love about this new found ice cream making is that the flavors are now endless! I got a little crazy with the saffron here and it's completely unnecessary -- I just like the color mostly. I plan to try this out with many more additions like pecans and date caramel, maybe some cookie dough? I encourage you to make up your own flavors using this template and please share them with me xx
1 asian pear
1 tbs coconut or brown sugar
1/4 cup pistachios, un-shelled and coarsely chopped
For the ice-cream
2 cans full fat coconut milk
1 vanilla bean pod
1/4 cup granulated sugar or coconut sugar
pinch of saffron (optional)
- Bring the coconut milk to boil in a small pot or saucepan. Immediately reduce heat to medium-low once it has boiled and stir.
- Add sugar, scraped vanilla beans and vanilla pod and a few saffron strands.
- Once the sugar has dissolved, reduce to low heat and simmer for 1 to 1 and a half hours, stirring regularly to avoid a skin forming on the surface and burning along the bottom of the pot.
- Turn off heat and let cool until the pot is no longer hot to the touch. Again, stirring regularly. Then transfer the cream to a metal bowl and cover with plastic wrap along the surface of the liquid in order to prevent a skin forming and let cool completely.
- With a hand mixer or whisk, whip the coconut cream to soft peaks and then place the bowl in the freezer for 1 hour. After the time is up, whip it again, breaking up any ice crystals that may have formed. Repeat this -- freezing and whipping -- until your ice cream is too firm to whip. For me that took 6 hours of freezing. DO NOT forget your ice-cream or it will become slushy and crunchy with ice, and you will be sad. Defrost for 5 minutes before scooping and serving.
- For the topping just crush or chop your pistachios with a knife and toast them in a large pan for about 7 minutes, tossing them with sugar at the very end for less than a minute as to not burn the sugar but allow just a little caramelization.
- For the pears cut them in half and grill them for 10 minutes on a grill pan, letting the natural sugars cook and do all the sweetening. You could also bake them face up on a baking tray at 400 degree Fahrenheit for about 10 minutes.
Servings: about 4 Prep Time: 5 minutes Over-all Time: 6-8 hours