Breakfast, Lunch, Dinner & Snacks

"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban

Vanilla-Coconut Sorbet

Responses- Vanilla-Coconut Sorbet: Impressions

So. My uncle Daniel told me he’s making parve (non-dairy) brownies and asked for a sorbet to go along with. Preferably Vanilla.

I’ve never made vanilla sorbet, tending to stick to Ice Cream for vanilla flavor. Sorbets are on a whole icier and without something thick like mango or chocolate to cream it up. But, always optimistic, my mom found a few recipes online using coconut milk, including one that called for grilled vanilla bean.

I went with a recipe from Paleo Diet Lifestyle, adapted below.

Ingredients

Base

  • 2 cupt coconut milk, full-fat
  • 4 egg yolks
  • Seeds from 2 fresh vanilla beans
  • A few spoonfuls of honey
  • A capful of homemade Vodka based Vanilla extract

Technique

  1. Boil some water in a pot and reduce to a simmer.
  2. Place a heat proof bowl over it in a double boiler fashion and pour the coconut milk in it. Put vanilla seeds or vanilla extract and honey with the coconut milk and heat until hot, but make sure it doesn’t come to a boil.
  3. Whisk the eggs of yolks in a separate bowl. Add one ladleful of the now hot coconut milk to the eggs while whisking quite vigorously. What you’re doing is tempering the eggs and slowly bringing the temperature up without cooking the eggs and risking that they scramble. Add two or three other ladlefuls of the coconut milk mixture and incorporate them to the eggs while whisking continuously.
  4. Take the tempered eggs and whisk in the bowl where the rest of the coconut milk is on the double boiler.
  5. Whisk for a couple of minutes non-stop to form a thick custard. Make sure it doesn’t get too hot and the simmering water doesn’t touch the bowl.
  6. Once the custard is ready, remove from the heat source and let it cool on the counter or the refrigerator.
  7. Add Vanilla extract.
  8. Let it cool even more in the refrigerator before freezing it (If you’re short on time, stick it directly in the freezer for a while, but don’t forget about it!).
  9. Put in your ice cream maker and follow its instructions or put in a baking dish in the freezer and stir vigorously every 30 minutes for about 2 to 3 hours until it’s set.

I’ll let you know how it tastes!

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About Natan S.

Natan is a founding member of Theater in the Rough, an group of community minded actors dedicated to bringing quality, affordable theatrical experiences to the Jerusalem audience. Natan also works as a freelance web programmer, and writes about food (mainly ice cream) in his spare time.

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This entry was posted on December 23, 2011 by in Dessert and tagged , , , .

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