Coconut saffron ice cream

This recipe was created for a special Edible Beauty menu and inspired by my Filipino roots. I added saffron for its skincare benefits. The macapuno strings come from the meat of the coconut and can be found at asian markets. It gives the ice cream a nice unique texture. This recipe does not require an ice cream machine which makes it easy to make. It’s Pitta balancing so enjoy on a warm summer day during lunch when the strength of your digestion is the strongest.

INGREDIENTS

Prep: 45-60 mins

Makes 4-6 servings

2 cups heavy cream (cold)

One 14 oz can sweetened condensed milk

12 oz macapuno strings

1 tbsp vanilla extract

1 tsp fresh ground cardamom

1 tsp kosher salt

banana leaves (frozen, can be found at asian markets)

saffron strings for garnish

Directions

1. Defrost the banana leaves then line a 8 × 4 loaf pan with them.

2. In a large bowl, add the sweetened condensed milk and vanilla extract.

3. Using an electric mixer, add the cold heavy cream, set on medium until it creates billowy peaks

4. Add the whipped cream to the bowl of condensed milk 1 cup at a time using a spatula. Fold and incorporate the macapuno strings and cardamom.

5. Pour mixture into pan, smooth top and decorate with saffron strings. Cover with wax paper, place in the freezer till ice cream is set.

6. Allow ice cream to rest at room temperature at least 5 minutes before serving. Scoop using an ice cream scooper.

7. Store for up to 2 weeks in the freezer.