Food, cooking, eating, and me

This is so easy it hardly merits an entire post, but it is the best!

I was thinking about making a coconut ice cream (thickened with egg yolks), but I never motivated myself to start. Finally it occurred to me that I could make a sorbet using a can of coconut milk and sugar. Actually, I had this feeling that that would be too fatty to have the proper texture, so here’s what I did:

I put a measuring cup with 1/2 cup of water and 1/2 cup sugar in the microwave, and heated it for a minute, taking it out to stir it and continuing to heat until the sugar dissolved. It didn’t taste sweet enough to me at this point, so I added another ounce of sugar. I then added this to the contents of a can of coconut milk and stirred until completely mixed. I put it in the refrigerator until it was cold, stirring several times. Finally I put the bowl in the freezer and stirred it every 1/2 hour at first, less time as it started to freeze, smashing up lumps and scraping the edge off the bowl. Finally, when it was mostly frozen with hardly any liquid in it, I put it through the food processor to break up any lumps and crystals. Then I packed it in a container to store in the freezer.

You can, of course, make this in your ice cream maker, if you have one, which I don’t. It’s a little rich, but it has that mouth feel that tells me if I had diluted the coconut any less it might have been a bit greasy. I’m making this again!