Thai Apricot Ginger Ice Cream
4 apricots so ripe you fear they may squish if you look at them wrong (but that obviously haven’t gone bad)
1 can coconut milk
1/2 cup sugar
1 1/4 tbsp ground ginger (preferably from a local spice shop that grinds spices in house like The Savory Spice Shop here in Denver)
2 tbsp crystallized ginger cut into bitty pieces
Slice and pit the apricots. You can leave the skin on. Cook the apricots over medium heat until they are mushy all the way through. Add the sugar and cook until it’s all melty and gooey. Add the coconut milk and ground ginger. Stir until it’s all well incorporated. Pour the mixture into a glass blender or other heat safe container and refrigerate until cool. Once cool, blend the mixture smooth. Never blend anything while it is hot. Churn the mix in your ice cream maker. Once frozen, stir in the crystallized ginger bits. Makes a little less than one quart.
This is one of my favorite homemade ice creams ever, and definitely my favorite non-dairy recipe that I’ve tried so far. Coconut milk is so creamy and fatty that you’d never know from the texture that it wasn’t dairy based. I like it a little spicy, so you may find you like a little less ginger or a little more sugar if you like your ice creams sweeter.
The crystallized ginger cut into teeny bits can be hard to mix into the ice cream because it wants to stick to itself. A little sugar will help, but I’m careful not to add more sugar than is necessary, so I’ve found that putting them in the freezer while I’m churning the ice cream works just as well.