It is too hot for words. Walking outside feels like wading though hot pudding and my glasses fog up each time I dart from one air conditioned space to another. This is the time for envy towards anyone with central air. I have one air conditioner in the dining room and I literally close off spaces to tunnel the cold air towards my bedroom. One day got so hot, I actually slept in the living room and that was only because I would not fit inside the actual AC unit. I tried.
Needless to say, cooking in this weather is absolutely out of the question. Spinning ice cream on the other hand is perfectly acceptable. Oh, and so is eating it straight from the machine instead of dinner. There's fruit in it, and dairy, and a coconut has the word "nut" in it, so it counts as a protein, right? Anyways. I've had this recipe earmarked for a while and when I found beautiful ink-black cherries at the farmers market, I decided that this will be a week for ice cream. I basically made it as is (how can you not, it's beautiful), except that I substituted rose tea for the actual rose buds. The flavor was very understated in the ice cream, but I loved the cherry spiked coconut flavor, with just a hint of something floral. It felt very tropical. Now where's the cabana boy? I need an umbrella drink!
Cherry, Rose and Coconut Ice Cream
For the rose infused cherries:
1 cups pitted and halved cherries
1/4 cup water
1 Tbsp lemon juice
1/2 cup sugar
4 tea bags of Numi Organic Tea White Rose
For the ice cream:
1 cup heavy cream
1 cup whole milk
1 cup whole coconut milk
1 cup granulated sugar
Prepare the cherries:
Place all the ingredients in a heavy saucepan and bring to a simmer over medium heat. Turn the heat off and let steep one hour (longer for an even intense rose flavor). Remove the tea bags and refrigerate until ready to use.
Prepare the ice cream:
In a large saucepan set over medium low heat, bring the cream, milk, coconut milk and sugar to a simmer, stirring occasionally until the sugar is dissolved. Remove from the heat and let it cool to room temperature. Refrigerate, preferably overnight.
Process the mixture into your ice cream maker according to the manufacturer's intructions.
Once the ice cream has reached soft serve consistency, pour into a freezable container. With a spatula, swirl in the cherries and a few tablespoons of their liquid. Freeze a couple of hours. Or, if you're impatient like me, swirl some of the syrup and the cherries into your ice cream during the last minute of churning in the machine, that way it's ready to eat as soon as you find a spoon.