Lower Bogue, Eleuthera, is in a tropical paradise on the westernmost island in the Bahamian chain of islands. There lies a tiny ice cream shack with a sun-soaked patio and the best ice cream anywhere. We stopped there with the kids to have a snack while touring the north end of the island. If you’ve never been to the Bahamas, we adore this quaint paradise, virtually trapped in time; in some ways, breathing of a slower quieter time in the islands reminiscent of what the city of Nassau was in the sixties. A perfect jungle paradise for a young boy to learn to stretch his wings.
With the holidays approaching, we cannot just hop a puddle jumper and fly to the Bahamas. So we decided to make coconut ice cream instead. Now, if you’ve never made ice cream before, the holiday season is a fun time to try.
It’s easy: all you need is a freezer and some patience. Yes, I know, the iron chefs use an ice cream machine but if you don’t have one, you can still make ice cream. After all, how do you think they made it before the machines?
2 cups heavy cream
1 cup milk
2 cups coconut water
1 cup coconut meat, jelly
2 egg yolks
1 cup sugar
Reduce the coconut water to 1 cup. Combine the cream, milk and reduced cocnut water in pan over medium heat. (Do not boil) 5-8 minutes. Beat egg yolks and suger until pale and smooth, 1-2 minutes. Gradually add 1 cup of hot cream mixture to yolks, stirring constantly to prevent curdling. Add remaining cream mix the same way. Cook on low heat until thickened. Cool completely. Add the ground coconut meat and jelly. Once the “custard” is cool, put into the freezer for 2 hours and then stir well to completely break up any ice crystals. Repeat, stirring again after freezing for another two hours. Then after two more hours, stir once again to keep the ice cream smooth and creamy.
We like to pour Peppermaster Hot Sweet Seductions sauces over the ice cream for a real treat. Drizzle any one of the new Pepper Elixirs (aka “syrups”) onto the ice cream for a fiery sweet treat or revert to one of our delicious dessert sauces; Chili Chocolate, Raspberries in Heat, Ginger Lime and Manic Mango.
We invite you to try this at home with your family and friends. We think you’ll enjoy it. The time consuming part of the ice cream involves mostly impatient waiting while the ice cream actually freezes. Pour a couple of rum punch drinks and enjoy the island time wait. In the end, the 6 hour wait will be well worth it.