Author Notes: The combo of coconut and cranberry speaks to me because it’s a great juxtaposition of sweet and tart. I’ve been making this as ice cream (using cream instead of rice milk) for a long time, but it’s at least as good dairy-free. And just in case you didn’t know, cranberry is the Official State Fruit of Massachusetts. —ChefJune
Makes: 8 4-ounce servings
Ingredients
Cranberry Sauce
-
1
cup organic cane sugar
-
1
cup cold water
-
12
ounces fresh cranberries
Ice Dream
-
1
large egg
-
1/2
cup organic vanilla sugar
-
2
cups coconut milk, very cold
-
1
cup whole cranberry sauce (recipe above)
-
1/2
can (7.5 oz) cream of coconut (such as Coco Lopez)
-
3/4
cup cold rice milk
-
2
teaspoons fresh lemon juice
Directions
Cranberry Sauce
- In a non-reactive saucepan, combine sugar and water. Stir to dissolve the sugar. Bring to the boil. Add cranberries, and return mixture to the boil. Simmer gently for about 12 minutes.
Remove from heat. Cool to room temperature. Chill. Makes about 2-1/4 cups.
- For the ice dream, bring cranberry sauce fully to room temperature so you can easily drain the liquid. You will use only 1 cup of the cranberry sauce.
Ice Dream
- Whisk egg, sugar and coconut milk together. Drain syrup from the cranberry sauce and add syrup, cream of coconut, rice milk and lemon juice to the egg mixture. Blend well.
- Just before the ice dream is finished, (it will be quite stiff) add the cranberries from the sauce and continue freezing.
- Remove ice cream from the freezer bucket and place in a storage container. Let “Season” for at least 3 hours, if possible, to allow flavors to mellow.
- Serve garnished with unsweetened flaked coconut and more cranberry sauce.
