I served this gelato Easter weekend and it was so good, Dave is still talking about it. The recipe is for coconut gelato, but since I wanted to make this vegan and all I had was chocolate almond milk, I made a coconut-chocolate version. I love the combination of flavors--chocolate, coconut,
rum, and a bit of lime--very refreshing and not too sweet. And, quite tropical!
The recipe is from Sherry Yard's Dessert by the Yard.
2 cups unsweetened coconut milk
1/3 cup sugar
1 cup milk (or non-diary alternative)
2 tablespoons dark rum
1 tablespoon fresh lime juice
pinch of salt
Place a 1-quart container in the freezer.
In a medium saucepan, bring the coconut milk to a boil and boil to reduce to 1 cup. It will be very thick. Add the sugar and milk, stir together, and bring to a simmer over medium heat. Remove from the heat and stir until the sugar has dissolved. Whisk in the remaining ingredients and mix together. Allow to cool over an ice bath or chill in the refrigerator. Freeze in an ice cream maker following the manufacturer's directions. Transfer to the freezer container and place in the freezer for at least two hours.