This coconut ice cream with pink peppercorns was inspired by the inaugural Progressive Party over at Kitchen Play.

Coconut Ice Cream with Pink Peppercorns

Kitchen Play is a new site that’s devoted to connecting food bloggers with PR professionals through sponsored events. Participating bloggers are compensated for their work creating original recipes or reviewing products.

Each month, there is a sponsored event called a Progressive Party. Each Progressive Party features a menu of six dishes, each created by a different food blogger. If you make one of the bloggers’ recipes, you can post about it and be entered into a contest to win prizes offered by the sponsor: in this case, Sur la Table.

Compensating bloggers? What a concept! I’ve wanted to participate since I first found out about Kitchen Play a few months back. Scrolling through all six of the menu options, I was struck by the unique Pink Peppercorn Ice Cream created by Lindsay of Scoop Adventures…I knew I just had to try it.

Because I didn’t have any milk or cream in the house at the time I wanted to make this dessert, I decided to experiment a little. I used coconut milk (so it’s rich and creamy, but dairy-free) and sweetened it with maple syrup. Egg yolks contribute to it’s custardy texture and pink peppercorns, which I’ve never used before in a recipe, add a slightly spicy, deeply floral touch. This ice cream has a fantastic consistency and a very complex flavor.

Recipe For Maple Coconut Ice Cream with Pink Peppercorns

Serves 4

Ingredients:

*1 can of organic coconut milk
*1/2 cup plus 2 tablespoons pure maple syrup
*3 tablespoons crushed pink peppercorns, divided (I used a mortar and pestle to crush the peppercorns)
* 4 egg yolks, preferably organic and free-range
* 1 pinch sea salt
* 1 teaspoon vanilla extract

Directions:

1. Bring coconut milk and maple syrup to a boil in a pot on the stove. Add 2 tablespoons of the peppercorns and allow to infuse for several hours.

2. Heat the coconut milk mixture over medium heat.

3. In a large bowl, whisk egg yolks with salt and the additional 2 tablespoons of maple syrup.

4. Add about 1/2 cup of the hot coconut milk mixture to the egg yolk mixture. Whisk well.

5. Pour the egg yolk mixture into the coconut mixture and cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (this should take about 5 minutes). Do not allow the custard to boil. Add the vanilla, stir to combine, and remove from the heat.

6. Push the custard through a fine mesh strainer and discard the peppercorns. Chill the custard in an ice bath or cover and chill in the refrigerator for at least 3 hours or overnight.

7. Pour the cooled custard into your ice cream maker and proceed according to the manufacturer's instructions.

8. Serve with additional crushed pink peppercorns sprinkled over the ice cream.

coconut ice cream

I found this ice cream to be incredibly intriguing and I am pleased that Kitchen Play inspired me to add a new ingredient to my pantry (pink peppercorns). I’m also very happy to have discovered Lindsay’s lovely site.

If you’d like more information about participating in an event (or to be considered for an assignment), please visit Kitchen Play.

Related Recipes You Might Enjoy:
Chocolate Coconut Milk Ice Cream from Love and Olive Oil
Maple Syrup Recipes from Maple Syrup World
Pink Peppercorn Panna Cotta from Brooklyn Farmhouse

 

10 Comments

  1. 1

    Tweets that mention Maple Coconut Ice Cream with Pink Peppercorns | Healthy Green Kitchen -- Topsy.com — October 31, 2010 @ 5:47 pm

    [...] This post was mentioned on Twitter by Elizabeth Milton, Winnie Abramson. Winnie Abramson said: A post for @Kitchen_Play! Maple Coconut Ice Cream with Pink Peppercorns…http://su.pr/2DMJTh [...]

  2. 2

    Monet — October 31, 2010 @ 11:37 pm

    Thank you for sharing this recipe and this resource! I am excited to learn more about this opportunity! And I just adore how you used coconut milk instead of cream…what a lovely flavor it must have added. Thank you for sharing!

  3. 3

    Oui, Chef — November 1, 2010 @ 7:36 am

    Dang….and I literally just finished my pink peppercorns this past weekend! Time to reach for Penzeys for a refill so that I can try this special treat. – S

  4. 4

    Lisa — November 1, 2010 @ 9:53 am

    This sounds like an ice cream with an incredibly complex flavor. It looks really great too with those pink peppercorns decorating the top. By the way, I’m holding a CSN giveaway on my blog and I hope you’ll come by for a chance to enter.

  5. 5

    Selena Cate — November 1, 2010 @ 11:37 am

    This sounds incredible and I’ve never even tried coconut ice-cream before. And I adore anything pink even if it is savory. I must try this.

  6. 6

    Pure2raw twins — November 2, 2010 @ 6:56 am

    Beautiful!!! I love the contrast of the pink peppercorns!!

  7. 7

    Susan — November 4, 2010 @ 4:31 pm

    The colour of that Ice Cream is gorgeous. I am always looking for different ice cream recipes to try and this looks lovely!

  8. 8

    Sneh Roy — November 23, 2010 @ 5:45 pm

    This looks delightful! Stunning with the pink bits :-)

  9. 9

    maple syrup — January 28, 2011 @ 8:04 pm

    I love maple ice cream! Thx for sharing

  10. 10

    шлюхи проститутки Киев — August 19, 2011 @ 7:07 am

    Местные шлюхи из столици Украины города Киева знают толк в сексе! Девченки Киева пожалуй обожают трахаться!