Ginger, vanilla seed and coconut ice cream
Irresistible choux swans filled with Chantilly cream with lily pads of Ginger, Vanilla seed and Coconut Ice Cream
are on the menu. As delicate as they are sweet.
Finely dice the ginger from a jar of preserved ginger and add, with the syrup to a bowl.
Open a can of coconut milk, full or half fat to suit and add to the diced ginger and syrup.
Add 2 tablespoons of fresh ginger syrup, if you have.
Remove the seeds from one vanilla pod and stir the seeds into the mix. (Store the remaining pod in a jar of sugar)
Add a little pinch of salt and a decent slug of white Caribbean rum if you have some.
Chill the mixture and then process in an ice cream maker.
Tip: Try adding 2 tablespoons of desiccated coconut before processing and then rolling balls of the frozen ice cream in desiccated coconut to make ‘Caribbean Snow Balls’!
- Ginger, vanilla seed and coconut ice cream (ice-cream-magazine.com)