Yes, this ice cream is so good, it'll have you wanting to concoct a back story for the flavors, and for the emotions they evoke. I'd love to hear what this evokes from you in the comments. In the meantime, head into the kitchen and whip up a batch of this truly unforgettable dessert. You won't regret it.
- 1 can of coconut cream (I use Trader Joe's), chilled
- 1 can coconut milk
- 1/2 cup sugar
- 1/2 cup corn syrup
- 3 Tbs arrowroot flour
- 4 oz. of bourbon
- 1 whole vanilla bean
- 1 tsp smoked salt
In a medium saucepan on medium to low heat, put the first half of the can of coconut milk and the solid part of the coconut cream from the top 2/3 of the can of coconut cream. Do not use the watery part. Add in the sugar, corn syrup, and the bourbon.
While this is being brought up to a boil, whisk the arrowroot flour into the other 1/2 can of the coconut milk.
Once the cream, bourbon and sugar mixture is brought up just to a boil, whisk the arrowroot flour mixture into the cream, bourbon and sugar mixture. Scrape the inside of the vanilla beans into the pot, add in the smoked salt, and whisk. Keep whisking until the mixture is shiny and a thicker consistency (it reminds me of a thin pudding or a shampoo).
Pour into a pourable container and put into the fridge, preferably overnight, or until chilled all the way through.
Following your ice cream maker directions, start the machine, then add the mixture in slowly. Finish your churn cycle, then place the soft ice cream into the freezer to firm up.
Serve it however you like. It was super tasty on the ice cream cone.
If you can't find smoked salt, 1/2 tsp of liquid smoke would work wonderfully as well.