Not me, that’s for sure. Especially during a heatwave. Especially when that heatwave comes on the heels of a winter that lasted a record-breaking two years and four months. (Well, that’s what it felt like, but I’ll be honest and say I’ll take summer and all of its stankiness over winter’s misery any day and twice on Sunday.)
But we were discussing parfait, right? When a dessert’s based on a premise of perfection, it’s tough to mess up. You can get pretty creative with it — just do a quick Google search to see what I mean — but there’s nothing wrong with keeping it simple, either. For these, I just layered dairy-free coconut ice cream with a rhubarb and strawberry topping I threw together in about 10 minutes, then topped it with toasted slivered almonds. And you know what? It really was perfect.
I don’t keep anything like a dairy-free diet, but there was no milk or cream in the house and I wanted needed to make ice cream. Since I usually have coconut milk in the pantry, I gave that a go with this recipe and loved the outcome — very coconutty/custardy with a rich, creamy texture. The fruit topping recipe came from here, and it’s very bare bones, but when you’ve got stunning strawberries and juicy rhubarb from the farmers’ market to work with, why gild the lily?
recipe after the jump
Coconut Milk Ice Cream adapted lightly from Whole Foods
4 egg yolks
1/2 cup sugar
1 (13.5- ounce) can light coconut milk
1 (13.5- ounce) can regular coconut milk
1 teaspoon vanilla extract
1 teaspoon coconut extract
In a medium pot, whisk yolks and sugar together until pale yellow, 1 to 2 minutes. Add light and regular coconut milk and whisk again until well combined. Cook over medium heat, stirring constantly, until just thickened and mixture coats the back of a spoon, 8 to 10 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla and coconut extracts.
Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm, about 2 hours more.