While perusing the internet the other night, thinking of what to make to celebrate Mark’s birthday (today), I remembered a David Lebovitz recipe for a coconut ice cream, and thought that would be a perfect scoop to go along with some rich chocolate cake.
The last time I’d had coconut ice cream was on our honeymoon in San Francisco. We were strolling through the Mission District, when we came upon Bombay Ice Cream, and it looked interesting, so we strolled in. I had a dish of coconut cardamom ice cream that was unlike anything I’d tasted before. It was light and had an incredible fresh coconut taste, and the cardamom gave the dish an earthy, aromatic backnote. Remembering that wonderful honeymoon treat, I decided to add some cardamom to my ice cream. I had some green cardamom pods on hand, so I toasted them briefly, then bashed them up a bit in my mortar and pestle, removing the husks after a few pounds with the pestle. Once the husks are removed, continue to grind the cardamom until you’ve got a fine powder.
The finished ice cream did not disappoint. This isn’t an overly sweet ice cream, the coconut made it very light and airy, and the fresh ground cardamom was just the taste I remember from our honeymoon. We shared the ice cream and cake with our friends to cap a perfect pub lunch birthday celebration. I nearly forgot to take a photo of the cake and ice cream, and I’m thankful that John spoke up to remind me! The cake was just the Bob’s Red Mill chocolate cake mix, with some diced crystallized ginger and chocolate chips thrown in. Bob makes some good cake.
1 can coconut milk, 13.5 oz
1 cup half & half
1/3 cup sugar
2 T vanilla extract
1/2 tsp ground cardamom
2 T rum
Combine all ingredients except rum in a sauce pan. Bring to a boil, then reduce heat to a simmer, and cook for 10 minutes, stirring occasionally. Remove from heat, add rum. Refrigerate until thoroughly chilled. Pour into ice cream maker to turn & freeze the ice cream. After 40 minutes, spoon the fresh ice cream into a large tupperware container and freeze for a couple hours until ready to serve.