Coconut Raw Sugar Ice Cream

I had a few cans of coconut milk and a bag of turbinado sugar lying around, and happily stumbled across this delicious looking recipe from David Lebovitz (I really love his stuff, can't you tell?) for Banana-Brown Sugar Ice Cream that would let me use both. He calls for jaggery, which is apparently a raw sugar from the Caribbean, but I used turbinado sugar instead, which is a raw brown sugar in large crystal form. If you don't have it, you can use brown sugar and it should be fine, if with a slightly smoother texture and a little less flavor. Since my lovely boyfriend hates bananas (the smell of them makes him cringe, hates them), I decided to leave them out and modify the recipe. The result was still delicious, though I'm still interested to try it with the bananas at some point.


Coconut Raw Sugar Ice Cream

3/4 cup turbinado sugar

2 cups coconut milk

big pinch of sea salt

2 teaspoons vanilla

1. In a saucepan, heat the turbinado sugar with one-quarter of the coconut milk, stirring, until smooth and bubbly.

2. Remove from heat and stir in the remaining coconut milk, salt, and vanilla.

3. Chill thoroughly, then churn in the ice cream maker.