One of my favorite former treats was ice cream. I used to justify eating a whole pint because it was “low fat.” I would eat a pint for dinner without a second thought. It was bad. After making my blackberry rosewater ice cream, I couldn’t wait to make another variety! I like cherries, but I love Rainer cherries. Best part, Rainer cherries are currently in season! This ice cream came out fantastic. I’m already scheming up new flavor combinations for my ice cream maker.
1 14-oz can full fat coconut milk
1 tsp vanilla
3 Tbls honey
1 cup rainer cherries, deseeded and halved
1.5 oz dark chocolate, shaved (or 1/2 cup mini enjoy life chocolate chips)
Set up a double boiler by heating a saucepan of water to simmering and placing a heat-proof bowl over the pot. Large glass bowls work well. Place coconut milk and vanilla into the bowl. Stir frequently until coconut milk can coat the back of a spoon.
While coconut milk is heating up, whisk eggs in a separate bowl. Once the coconut milk is hot, slowly add a ladleful to the eggs, while you continue to whisk. You are doing this to bring the eggs up to the temperature of the milk without scrambling them. Add one more ladle and stir.
Now slowly add the new egg mixture back into the double boiler. Add in the rosewater. Make sure the water is only simmering and not boiling, or you risk scrambling the eggs. Continue to stir the mixture until it sets up to a custard consistency. This can take anywhere from 5-10 minutes. After the desired consistency is reached remove the double boiler from heat. To speed up the cooling process, I set my bowl into a larger bowl of ice. Once you can touch the mixture without burning yourself, stir in the honey. Place custard mixture into the refrigerator until it cools completely.
Once custard is cool, add to your ice cream maker per manufacture’s instructions. My ice cream took approximately 25 minutes. In the last few minutes, add in the rainer cherries and chocolate. Transfer to a freezer-proof container. When ready to serve, remove from the freezer and let soften for about 10 minutes.