I have goals. I’m driven. I have a list of awesome things to do this summer, and I want to tick little boxes next to all of the items on that list. Fun, fun, organized fun. It would be nice, of course, to indulge in some unscripted fun. I’m sure that’ll happen too.
Summer Fun 2012:
- Have friends over for dinner on the patio approximately 14 times.
- Take Michael to The Enchanted Forest (he’s never been, while I practically grew up crawling through the rabbit hole and throwing myself against the walls of the crooked man’s house).
- Enjoy the heck out of our CSA–it starts today (if I were into exclamation points, I’d insert a bunch here).
- Find a new favorite summer book author because I’ve read all of Carl Hiaasen’s work.
- Hammock. We must get a hammock.
- Eat and freeze and can tons of berries. I expect to have a semi-permanent berry stain around my mouth.
- Hike with Gretta.
- Pack picnics with blankets and sandwiches and salads and cookies and wine.
- Visit Crater Lake–we haven’t been since we were kids, so it’ll be this year’s National Park (we try to see one every year)
- Revolutionize summer.
Oh, wait. That last one? I already did it.
This ice cream will change your summer. It is probably the most delicious ice cream I’ve ever made, and possibly even the best I’ve tried. Just think of the components–dulce de leche, coconut, and salt–and realize that there’s no possible way for this to be anything short of revolutionary.
That’s great, but the really extraordinary part is how easy it is to make. Three ingredients. Plus salt. No cooking, no eggs, and barely a stir. The only way to make this ice cream even more over the top is to add your own homemade magic shell.
Salted Coconut Dulce de Leche Ice Cream (your welcome)
Yield: one ice cream machine batch of ice cream
Note: refrigerate the cans of coconut milk and dulce de leche as well as the half-and-half so they are well-chilled before you begin your ice cream. If you don’t, then refrigerate the ice cream base for a couple of hours until well-chilled before pouring it into your ice cream machine.
1 14 oz can of coconut milk (I prefer to use the “lite” version)
1 13.4 oz can (I believe that’s the size) of dulce de leche (I use La Lechera)
1 cup half-and-half (you could use cream if you wanted, but I don’t see a need)
Flaky sea salt to taste
Pour the coconut milk, dulce de leche (with the help of a scraper), and half-and-half into a bowl and whisk to combine. Add a couple big pinches of salt to taste.
Pour the ice cream base into the bowl of your ice cream maker and freeze according to the manufacturer’s instructions. About five minutes before you’re done processing the ice cream, taste it to see if you want to add a little more salt at this time.