Citrus Peel Medicine: Cinnamon Ice Dream
By Dan Matesz
October/November 2010
Spicy cinnamon sticks add a warm contrast to this cool dessert and a more complex flavor than you’d get from ground cinnamon alone. This is a perfect alternative to whipped cream served over baked or poached fruit, a fruit crisp, cobbler, pumpkin pie, or your favorite chocolate dessert. SERVES 8
RELATED CONTENT
Delicate and delicious, these different dessert ideas are sure to delight you and your special some...
Pack this candy, with its surprising, pungent zip, in attractive tins for gifts that will please an...
This ice cream gets its luscious licorice flavor from both aniseed and chunks of black licorice wh...
Chopped spearmint leaves swirl through every scoop of this creamy, rich chocolate ice cream....
Lemon juice and peel and two lemon-flavored herbs combine in this cool, light, and lemony ice cream...
• 3 1/2 cups (two 14-ounce cans) unsweetened, preservative-free coconut milk (regular, not lite), divided
• Two 3-inch cinnamon sticks, broken in half
• 3 to 4 (2-inch by 1/2-inch) strips of lemon zest, removed with a vegetable peeler
• 1/3 cup cool or cold filtered water
• 2 teaspoons unflavored gelatin OR 3/4 teaspoon agar agar powder (not the flakes)
• 1/4 cup honey; additional 1 to 3 tablespoons as needed
• 1/4 to 1/2 teaspoon pure stevia extract powder OR 1/2 to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed)
• 1/8 teaspoon finely ground, unrefined sea salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract OR alcohol-free vanilla flavoring
1. Combine 2 cups of coconut milk with the cinnamon sticks and lemon zest in a medium saucepan. Bring to boil over medium heat. Cover, reduce heat, and simmer for 10 minutes. Remove from heat and let steep at room temperature for 1 hour.
2. Add 1/3 cup water to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat, without stirring, until gelatin or agar agar dissolves. Scrape the mixture into a blender, Vita-Mix, or food processor. Cover and process until smooth. Add the honey, stevia, sea salt, ground cinnamon and vanilla extract; blend.
3. Reheat the cinnamon-infused coconut milk. Remove cinnamon sticks with a slotted spoon and discard. Add the cinnamon-infused coconut milk to a blender with the gelatin mixture. Cover and process until smooth. Add the reserved 1 1/2 cups coconut milk and blend. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon honey. Add more sweetener if desired.