Coconut Vanilla Ice Cream with Quince Compote
Coconut Vanilla Ice Cream
I have been wanting to do this for a while. Well actually since the summer when Andrea went all out with her fruit ice creams. But for me nothing beats a simple vanilla ice cream. It just goes with everything. To make it dairy free used coconut milk which is how it became a coconut vanilla ice cream. It takes a little bit of work and patience, but it is so worth it. Things will actually work faster and smoother with and ice cream machine. But I don’t have one so I did it the old school way.
Tip!
Make the ice cream 1 day ahead to have it set in time. Any more in advance and you might just finish it before you have the opportunity to serve it to your guests.
Ice Cream Any Time
I’m not really fussy about not being able to eat ice cream in autumn or winter. It goes down no matter the season. It was one of the hardest things to quit once I realized what kind of effect dairy had on my menstrual cycle. In recent years dairy free ice cream and yogurt became a more mainstream thing. For which I’m thankful and from time to time I still indulge in this. The only downside is that it still contains a lot of processed sugar and I just crash after. You win some you lose some. But by making your own, you control all the variables.
Apple Pie A la Mode
One of the better inventions of our time is apple pie a la mode. The perfect combination of creamy, sweet, spicy and tartness. You can go with the classic and pair it with Andrea’s apple tart. But if you’re short on time why not make a compote with similar spices. I had a quince still at hand and decided to use it to make the compote. But you can also use apples, pears or any kind of berries. Here in the Netherlands we can easily get our hands on speculaas spice mix. But if you can’t manage to find it, it’s basically a combination of cinnamon, nutmeg, cloves, ginger, coriander seed, white pepper and mace.
Try it With:
Coconut Vanilla Ice Cream with Quince Compote
Ingredients
Coconut Vanilla Ice Cream
- 800 ml full fat coconut milk
- 1 vanilla pod
- ½ cup maple syrup
- 3 egg yolks
Quince Compote
- 1 quince
- 1 tbsp apple cider vinegar
- 1 tbsp water
- 1 tsp speculaas spice mix
- 5 tbsp maple syrup
Instructions
Coconut Vanilla Ice Cream
- To open the vanilla pod, slice it lengthwise and scoop out all the content to add to the milk. Chop the pod in 4 pieces and add to the milk as well to infuse as much as possible.
- Place the coconut milk, vanilla and maple syrup in a pan over low heat and whisk together. Continue to cook till right before it comes to a boil and turn the heat off. You will see small bubbles appear on the edge.
- Beat the egg yolks with a hand-held mixer till they are light yellow and a thick cream consistency
- Once the coconut milk has cooled down for 30 minutes, pour 150ml of the mixture with the egg yolks while beating to temper the eggs.
- Turn the heat back on to reheat the milk mixture and once it’s warm again add the egg yolk mixture to it. Allow to simmer for another 10 minutes without getting to a boil. The eggs will cook if it gets to a boil.
- It will have to cool down before you can put it in the freezer. To speed up the process you can put ice cubes in a bowl and place another bowl on top with the cream inside. Mix every 5 minutes so it doesn’t create a layer on top till it cools down. Then you can transfer to a cold proof container. You can either finish it off in an ice cream maker or freeze it. Since it Don’t have an ice cream maker is just froze it.
- The first 3 hours of freezing you want to take it out every hour and stir so that it freezes evenly. After that it needs another 4 hours to set. Remove from the freezer 15 minutes before serving.
Quince Compote
- Add all ingredients to the pan and turn on low heat. Mix everything together cover and allow to cook for 20 minutes while stirring occasionally. Serve warm or cool.