Sweet rainier cherries swirled throughout smooth and creamy coconut ice cream, this is the perfect summertime dessert.
Cherry Coconut Ice Cream
The Cherries
2 cups fresh cherries
1/3 cup sugar
1 tbs lemon juice
The Coconut Ice Cream
1 1/2 cups heavy cream
1 1/2 cups coconut milk (full fat, not light)
1 cup whole milk
1/3 cup sugar
1 tsp vanilla
1/2 tsp salt
1/4 cup coconut rum
3/4 cup shredded coconut
Cooking the Cherries
Combine all ingredients for cherries in a small saucepan. Cook over medium heat for about 20 minutes or until cherries have broken apart, much of the liquid has evaporated and the mixture begins to thicken. Set aside and allow to cool completely. Then place in the refrigerator to chill.
Making the Ice Cream
In a large mixing bowl, whisk together cream, coconut milk, milk, sugar, salt, vanilla, and coconut rum until thoroughly combined. Pour ice cream mixture into your ice cream maker and run the machine for about 25-30 minutes or until the ice cream is formed. Place ice cream in the freezer to finish freezing.
After about an hour, remove ice cream from freezer and fold in shredded coconut and chilled cherries. Return ice cream to freezer. Once firm, scoop ice cream and garnish with fresh cherries.
